Pecan Pie

This is dangerous! It’s my favourite pie, baked in my favourite all butter pie crust. If anyone needs me, I’ll be in the garage with the entire pie and a fork…

1 cup sugar
1 1⁄2 cups corn syrup (you can use 1/2 dark and 1/2 light)
4 eggs
1⁄4 cup butter
1 1⁄2 teaspoons vanilla
1 1⁄2 cups pecans, coarsely broken
1 unbaked deep dish Butter Pie Crust

Once you have the crust ready, sprinkle a mixture of equal parts white sugar and flour on the bottom. That should keep the crust from getting soggy!!

In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly. I let this cool for at least 15 minutes while I cleaned the kitchen and rolled the pie dough. If you add the eggs too soon you’ll have some white lumpy eggs happening.

In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly with a wooden spoon.

Stir in butter, vanilla, and pecans and pour into crust.

Bake in a 365°F oven for about 45 to 60 minutes or until set. I sprayed my cast iron pie plate with Bakers Joy and did not preheat it. I turned the oven down to 350 after it was in for 30 minutes. Total baking time for me was 50 minutes.