World'S Best Pecan Pie

• 3 eggs
• 3/4 stick butter
• 1/2 c. Karo
• 2/3 c. sugar
• 1 c. pecans
• 1 1/2 tsp. vanilla flavoring
• 1 c. milk
• 1/2 c. shortening
• 4 c. sifted all-purpose flour, divided
• 1/3 c. sugar
• 2 tsp. salt
• 2 pkg. active dry yeast
• 3 eggs

1. Preheat oven to 350u0b0 10 minutes before Sally Lunn is ready to be baked.
2. Grease a 10-inch tube cake pan or a Bundt pan.
3. Heat the milk, shortening and 1/4 cup water until very warm, about 120u0b0.
4. Shortening does not need to melt.
5. Blend 1 1/3 cups flour, the sugar, salt and dry yeast in a large mixing bowl.
6. Blend warm liquids into flour mixture.
7. Beat with an electric mixer at medium speed about 2 minutes, scraping the sides of the bowl occasionally (use regular beaters).

eggs, butter, sugar, pecans, vanilla flavoring, milk, shortening, flour, sugar, salt, active dry yeast, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=670967 (may not work)