Ingredients

3 Tbsp. butter or margarine
3 eggs, beaten
1 C. dark corn syrup
1/4 C. firmly packed brown sugar
1 1/2 tsp. all-purpose flour
1 tsp. vanilla extract
1 1/2 C. pecan halves
1 (9 inch) baked pastry shell (in a glass plate)

Cooking Instructions

Line a 10-inch pie plate with crust. Pick over, wash and drain berries. Mix next 6 ingredients together in small bowl. Toss with berries being careful to not crush berries too much. Pour berries in crust, making sure all the “goodies” are scraped from the bowl. Cover with top crust; slit for steam to escape. Bake at 425 degrees F. for 10 minutes. Reduce heat to 325 degrees F. for 45 minutes, or until crust is golden brown and filling is bubbly. For added flavor to the crust, sprinkle with a light mixture of Sweet n Low and cinnamon. Cool on wire rack. Serve with dollop of light Cool Whip, or small scoop of vanilla ice cream, if desired.
 
 
 "If you consent and obey, You will eat the best of the land;" (Isaiah 1:19)