Sally's Pecan Perfection Pie

This recipe is from a newspaper, found among my Grandma Matthews' recipes. I was amused about the advertising of Crisco. One lady is saying to the other,"Darling, this pecan pie is luscious! Where did you get the recipe?" The 2nd lady says,"It's a CRISCO recipe. Ialways use them since the doctor advised CRISCO." One reason Crisco digests so well is that it is creamy and light. Taste Criso. It's always pure and sweet. Don't you see the health-value of using this quick-digesting vegetable fat?

And now days we hear, watch the TRANS-Fats. Don't eat anything that is hydrogenated. See how times have changed. I am still printing the recipe because it sounds good.

1/3 cup Crisco
1/2 cup light brown sugar
1/2 cup milk
1 cup chopped pecans
3 eggs
1/4 tsp. salt
1 cup light corn syrup
1/2 tsp. vanilla
Cream Crisco ( the fluffy digestible shortening) with sugar in one easy operation. Add pecans, Combine eggs, salt, syrup, milk, vanilla. Add to sugar mixture. Mix well.
Turn into unbaked Crisco pie shell. Bake in hot oven, 425 degrees 10 min., then reduce to low 325 degrees for 30 min. Chill. If you wish, cover top with sweetened whipped cream.