Ingredients

1 Easy Pie Crust (recipe follows)
2 large eggs
1 cup sugar
1 cup dark corn syrup
1/2 teaspoon flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted
1 cup broken or coarsely chopped pecans
1 cup pecan halves

Preheat oven to 350 degrees. Fit a 9-inch glass pie pan with the Easy Pie Crust, or use a prepared crust.
In a food processor fitted with a steel blade, add the eggs, sugar, corn syrup, flour, salt, vanilla and melted butter. Process for 15 seconds, until smooth. Add the pecans and, with a rubber spatula, stir to blend. Pour the filling into the prepared crust. Place pecan halves on top of pie.
Bake the pie on the middle rack of the preheated oven for 1 hour, until the edges of the pie are lightly browned and the top is puffed. Remove the pie to a rack and allow to cool to room temperature completely. Serve immediately, or the pie may be stored at room temperature for 2 to 3 days. Serves 8. From "Dessert in Half the Time" (Crown 1993), by Linda West Eckhardt and Diana Collingwood Butts.

Easy Pie Crust

1 1/2 cups flour
1/2 teaspoon salt
1/2 cup butter
2 tablespoons sour cream
2 tablespoons sugar (optional)

Directions

Combine all ingredients in a food processor fitted with a steel blade. Process until a dough begins to form and ingredients hold together when pinched between your fingers. Empty dough into a 9- or 10-inch pie pan that has been sprayed with non-stick cooking spray. Use your fingers to press the dough onto the bottom and sides of pan. Prick with a fork.