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Why mess with perfection? This is super simple and requires no stove top cooking. Pecans used to be cheap here in the south but GA growers have been developing exports to China. Great for the growers but nor for the locals prices have skyrocketed and a pecan pie can cost a lot to make now. Enjoy when you can!
1 cup Light or Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter add salt if using unsalted
2 teaspoons Pure Vanilla Extract
2 cups pecans
1 (9-inch) unbaked or frozen** pie crust
Preheat oven to 350°F.
Wisk together corn syrup, brown sugar and eggs. Add vanilla and stir in 1/1/2 cup pecans quartered. Pour filling into uncooked pie crust. Take reserved 1/2 cup pecans (leave them as halfs to look pretty) and arrange on the top to insure full coverage.
Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below) aproximately 20 minutes. Cool for 2 hours on wire rack before serving.
**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done.
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