Pastry Crust:
2 cups all-purpose flour
3/4 cup unsalted butter or margarine, softened
3-4 tablespoons water
Filling:
1/2 cup light corn syrup
1 tablespoon all-purpose flour
1 cup Karo light corn syrup
1/2 cup melted unsalted butter or margarine
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups chopped pecan halves
Pastry Crust:
2 cups all-purpose flour
3/4 cup unsalted butter or margarine, softened
3-4 tablespoons water
Filling:
1/2 cup light corn syrup
1 tablespoon all-purpose flour
1 cup Karo light corn syrup
1/2 cup melted unsalted butter or margarine
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups chopped pecan halves
For the pastry crust: combine flour in a bowl, add butter or margarine in small pieces and mix with two knives until it forms a crumbly mixture
Add water and knead lightly with your hands until it forms a ball
Roll out the pastry crust in a 9-inch round refrigerator dish
Make an edge around the crust, pressing it firmly to prevent filling from escaping
Preheat oven to moderate temperature (170°C)
Prepare the filling: beat together corn syrup, flour, Karo light corn syrup, melted butter or margarine, eggs, and vanilla extract with a wooden spoon or manual beater
Add pecan halves and mix
Fill the pastry crust with the filling
Bake for about 50 minutes until the filling is set
Let it cool slightly, serve warm or chilled in the refrigerator
This serves 12
Variation: if desired, add 60g of melted dark chocolate to the filling.
