Jessie Hamilton, F.H.S

• 1 (4 1/2 oz) package egg custard mix
• 1/2 cup pecan pieces
• 1/4 cup wate
• 1/4 cup butter
• 1 (8 inch) pie shell
• 2 1/2 cup milk
• 1/2 cup light brown sugar
• 1 tsp light corn syrup
• 1/2 tsp vanilla

Prepare egg custard mix as directed on package for pie, reducing milk to 2 1/2 cups. Pour into pie shell. Chill at least 3 hours. Combine sugar, pecans, butter, and corn syrup. Cook over low heat, stirring until mixture comes to a full boil. Add water; continue boiling 1 1/2 minutes. Add Vanilla; cool. Spoon sauce over individual servings of pie.

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