Traditional Pecan Pie

       9 inch frozen pie crust shell
          3/4 cup sugar
          2 tablespoons all-purpose flour
          1 teaspoon salt
          1 cup dark corn syrup
          2 eggs
          1/2 cup evaporated milk
          1 cup pecans
          1 teaspoon vanilla


     Combine sugar, flour, and salt in a mixing bowl.  Stir in corn syrup. Beat in eggs one at a time. Mix in evaporated milk, Santa Cruz Valley Pecans, and vanilla.  Pour into crust.  Bake at 350 degrees for 50 minutes, or until firm. Cool before serving.

 
 

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