Pecan Pie

• 1 c. firmly packed light brown sugar
• 1/3 c. margarine
• 1/3 c. light corn syrup
• 1/4 c. heavy cream
• 1 egg, slightly beaten
• 2 c. pecan pieces, toasted
• 1/2 tsp. vanilla
• 1 baked (9-inch) pie shell

1. Preheat oven to 375u0b0.
2. Combine brown sugar, margarine, corn syrup and cream in heavy 10-inch skillet.
3. Bring to boiling over medium heat; stir constantly once mixture has come to boiling, stop stirring.
4. Boil 4 minutes.
5. Mixture should be thick with large bubbles on surface.
6. Remove from heat.
7. Quickly stir some of hot mixture into egg in small cup.
8. Stir back into skillet.
9. Stir in pecans and vanilla until well combined.
10. Pour into prebaked pie shell.
11. Bake in preheated oven for 15 minutes or until bubbly and center is almost set.

brown sugar, margarine, light corn syrup, heavy cream, egg, pecan, vanilla, shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=282680 (may not work)