PECAN PIE 1 cup all-purpose flour 1/2 teaspoon salt 7 tablespoons cold unsalted butter 1/4 cup ice water 3 eggs 1 cup sugar 1 cup dark corn syrup 1/2 cup very finely chopped pecans, toasted 2 tablespoons unsalted butter or margarine, melted 1 1/2 teaspoons vanilla 1/8 teaspoon salt 1 cup pecan halves or broken pecans Heat oven to 350°F. Mix flour and 1/2 teaspoon salt. Grate 7 tablespoons butter into flour mixture, using wide slot of a hand grater. Gently mix butter and flour, using fingertips, until particles are size of coarse crumbs. Be careful not to overwork the dough. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl.

Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board. Roll pastry into circle 2 inches larger than upside-down pie plate, 9 x 1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; flute. Refrigerate until ready to use.

Beat eggs in large bowl with electric mixer on high speed about 1 minute or until foamy. Add sugar, corn syrup, chopped pecans, 2 tablespoons butter, vanilla and 1/8 teaspoon salt. Beat on medium speed until blended. Stir in pecan halves. Pour into pastry.

Bake 40 minutes. Reduce oven temperature to 325°F. Bake 35 to 40 minutes longer or until filling is brown on top and crust if light golden brown. Cool 1 hour before serving.

8 servings.

SUCCESS HINT: Toasting pecans in a skillet is easy. Sprinkle the nuts in an ungreased heavy skillet. Cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

DO-AHEAD: Bake two of these delicious pecan pies, and freeze one to serve later. After baking, refrigerate the extra pie 2 hours. Freeze uncovered at least 3 hours, then wrap and return to the freezer up to 1 month. To reheat, unwrap the pie (and place in pie plate if removed from plate for freezing) and bake at 325°F about 45 minutes or until warm.

1 Serving: Calories: 545 (Cal. from fat: 245), Fat: 27g (Saturated: 8g), Cholesterol: 125mg, Sodium: 265mg, Carbohydrate: 72mg, Protein: 6g.

[Restaurant Recipes to Enjoy at Home, Betty Crocker Magazine, February 2001]