Use 9” disposable pie pan

1 cup white corn syrup

1 cup dark brown sugar

1/3 tsp. salt

1/2 cup melted butter

1 tsp. vanilla

3 eggs, slightly beaten

1 9-inch unbaked pie shell (use Pillsbury packaged pie crust or pre-made frozen pie crust)

1 heaping cup shelled pecans (whole or pieces)

Preheat oven to 350 °

In a medium bowl, combine corn syrup, sugar, salt, butter, and vanilla. Add eggs. Pour into

unbaked pie shell.

Sprinkle pecans over filling. Bake 45 minutes or until knife inserted in center comes out clean.

To make crust dust, mix together equal parts of sugar and flour (by volume, not weight).

To use: Sprinkle 2 tsp. crust dust into the bottom crust of your 9" pie before adding the

filling. Tap and gently swirl your pan to distribute the dust in an even layer. Spoon in the

filling and bake as directed.

How it works: Flour is absorbent, and even a thin layer creates a barrier between unbaked

crust and juicy filling. As it bakes, the crust eventually sets up enough to form its own barrier;

but in the interim, it's crust dust to the rescue!