Preheat oven to 350ºF.  CRUST: Use pastry blender to mix crust ingredients until mixture resembles small peas. Press firmly and evenly into greased 9x13" pan. Bake 20 minutes or until golden brown. FILLING: While crust is baking, prepare filling. In large bowl, beat eggs, corn syrup, sugar, butter and vanilla until well-blended. Stir in pecans. Pour over hot crust; spread evenly. Bake 25 minutes or until filling is firm around edges and slightly firm in center. Cool completely on wire rack before cutting. Serving Size: 48

Recipe by: Betty Sullivan Posted to TNT - Prodigys Recipe Exchange Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on 9 No, v 1997