Pecan Pie

2 cups ~ (380 g.) lt. brown sugar (packed)
1 ~ stick margarine (melted)
3 ~ eggs (room temp.)
1 ~ pinch of salt
2 tbls. ~ Self-rising corn meal
2 tsp.  ~ (9 g.) vanilla
2 cups  ~ chopped pecans
1 tbls. ~ Water
2 ~ 9-inch piecrust (room temp)

Preheat oven to 425 degrees.

• Cream together the margarine, sugar, and cornmeal with your mixer.
• Combine the water, salt and vanilla & add it to the creamed mixture.
• Add the eggs one at a time & continue to mix.
• Lastly, add the pecans and mix well.

Pour into piecrust and place edge protectors (see K.Jr.’s tip) on each pie.
Place both pies in oven for 15 minutes.
Turn down heat to 375 degrees and continue baking for approx. 18 to 20 more minutes or until knife comes out of center of pie clean.
Cool on a wire rack and enjoy.

Tip: To keep the edges of the pies from burning, cut the bottom out of two old pie pans and clip them on top of the pies.  I use small metal office paper holders, the kind with the handles that fold over the metal paper holding part.
Or take 2, 4-inch strips of wide aluminum foil and fold them together at the ends. Form this around the edge of the pie.

Tip 2: To make a Chocolate Pecan Pie; add 2 squares (2 oz.) of Bakers Unsweetened Chocolate to the melted margarine & make sure the chocolate is melted and mixed well.

Tip 3: To make individual pies; buy the small Keebler graham cracker crusts and spoon enough pie filling into each one to fill 3/4 of the way full.  Bake at 375 for 15 minutes or until toothpick comes out clean when tested in the middle of a pie.