Recipe - Pecan Pie Not Too Sweet

3 Eggs; large, lightly beaten
One half cup Sugar
1 cup Corn syrup; dark
One fourth cup Sour cream
2 teaspoon Vanilla
One fourth teaspoon Salt
1 One fourth cup Pecan halves
1 Pie shell; baked 9"

Preheat oven to 400F. Whisk eggs, sugar and corn syrup together in large
bowl till thoroughly combined. Then vigourously whisk in sour cream,
vanilla and salt and set aside. Place pecans in even layer in the pastry
shell (arrange in shape if you like, rounded side up). Carefully pour egg
mixture over them, don't disturb the pattern. Transfer the pie to a baking
sheet, and place in the bottom of the oven. Bake the pie for 10 minutes.
Then reduce the heat to 350F and continue baking till filling is set,
another 35 minutes. Remove from oven and let it cool to room temperature on
wire rack before serving.

Source: _Farm House Cookbook_

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini