PECAN PIE without Karo syrup
Pastry for 9-inch pie shell
Honey (1 cup; light-colored)
Vanilla (1 tsp.)
Butter (4 tbsp., melted and slightly cooled)
Salt (1/4 tsp.)
Pecans (1 cup; coarsely chopped)
LINE a deep 9-inch pie pan with plain pastry, and chill while preparing filling.
Beat eggs well with rotary egg beater. Beat in honey, vanilla, melted butter, and salt.
Sprinkle pecans over the pastry in the pie pan. Pour egg mixture over the pecans.
Bake 35 to 40 minutes (or until a silver knife inserted in the center of the filling comes out clean) . . . using a hot oven (450°) for first 10 minutes, reducing heat to slow moderate oven (325°) to finish baking.