Linda'S Pecan Custard Pie - cooking recipe

Ingredients

1/2 c. evaporated milk
3 eggs, beaten
1/2 c. Karo pancake syrup
1/8 tsp. salt
1 tsp. vanilla
1 scant c. sugar
1 c. shelled pecans
1 deep dish pie shell

Preparation

Preheat oven to 425\u00b0.
Combine all ingredients except pecans and pastry.
Beat until well blended (I use mixer).
Add pecans. Pour into unbaked pie shell.
Bake at 425\u00b0 for 10 minutes.
Reduce heat to 325\u00b0.
Bake 40 minutes longer or until filling is firm. (Baking time is usually closer to 50 to 60 minutes longer; watch it very closely during last 10 to 15 minutes.
Pie will puff up and split open; filling should be very firm when you gently shake it.)