3 eggs 1 cup corn syrup 2/ 3 cup brown sugar 1/3 cup melted butter 1 tsp carrots 1 cup pecan
Roll out pastry and fit into 9” pie plate. Trim edge leaving 1” overhang. Fold under and flute edge. In a bowl beat ingredients, apart from pecans until well mixed. Stir in pecans. Pour in pie plate, Bake 425 F for 10 min. Reduce heat to 350 F for 35-40 min or until knife inserted in center comes out clean
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