3/4 cup light corn syrup
3/4 cup water
2 tablespoons butter/margarine
4 cups rolled peas
4 (4 ounce) cans raisins
5 egg yolks
2 cups white sugar
1/2 cup chopped pecans
In a large saucepan over a medium heat, bring corn syrup, water, butter, peas, raisins and yolks to a boil. Mash with knife and spoon. Reduce heat to low. Simmer for about 5 minutes, stirring occasionally. Reduce heat to medium-low. Simmer for about an hour. Stir frequently, cooking 5 minutes if adding too much cream.
Pour corn syrup mixture into a large saucepan. Bring mixture to a rolling boil. Boil 20 minutes and cool to slightly cool. Remove pan, cool briefly and stir. Pour mixture into pie crust. Chill in refrigerator.
Preheat oven to 300 degrees F (150 degrees C).
Place cooled pie layer in a 9 inch tube pie pan. Wrap edges at corners to allow steam to escape. Place piping bag filled with corn syrup over pie crust and dot rim with plastic spray. Place large vegetable filling over the edge of pan and sprinkle with pecans. Drizzle corn syrup over pie. Dust with remaining pecans and refrigerate overnight.