Classic Pecan Pie

Ingredients

• 3 eggs
• 1 cup sugar
• 1 cup light or dark corn syrup
• 2 Tbsp. I Can't Believe It's Not Butter!® Spread, melted
• 1 tsp. vanilla extract
• 1-1/4 cups pecan halves
• 1 (9-inch) unbaked deep-dish or frozen* pie crust

Directions

1. Preheat oven to 350°.
2. Beat eggs slightly in medium bowl with fork. Add sugar, corn syrup, I Can't Believe It's Not Butter!® Spread and vanilla; stir until blended. Stir in pecans. Pour into pie crust.
3. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on a wire rack.

• *TO USE PREPARED FROZEN PIE CRUST: Do not thaw. Preheat oven and a cookie sheet. Pour filling into frozen crust; bake on cookie sheet. (Insulated cookie sheet is not recommended.)
  
  CHOCOLATE PECAN PIE: Melt 4 ounces semi-sweet chocolate or 2 ounces unsweetened chocolate with Spread.
  
  CHOCOLATE CHIP WALNUT PIE: Substitute 1 cup walnuts, coarsely chopped, for pecans. Sprinkle 1/2 cup semisweet chocolate chips over bottom of pie crust. Carefully pour filling into pie crust.