1/2 c Butter
3/4 c Sugar
1 c Dark corn syrup
1 1/2 ts Vanilla
3 Egg
2 1/4 c Pecans; coarsely chopped
Pie shell; unbaked
Flute unbaked pie shell in 9-inch pie pan. Allow butter to stand at room
temperature until extremely soft. Add sugar, corn syrup, salt and vanilla;
beat until thoroughly blended. Add eggs and beat until just blended. Fold
in pecans. Pour into pie shell. Bake at 375 just below center of oven
until top is toasted brown and filling is set – about 40-50 minutes. Pastry
edge should be browned. If top of pie gets very brown toward end of baking
time, place a tent of foil over it. Cool on wire rack. Serve with
unsweetened whipped cream. Entered 10/16/94 NOTES
: Julie Bichteler (now Hallmark) served this pecan pie when we had
Thanksgiving dinner with them in Austin Texas in 1989. This is the best
pecan pie I ever had.
Yields
1 Servings