A wonderful Pecan Pie
Servings: 4 if I'm eating it! 12 for normal folkPrep Time: about the length of time for a large glass of pre-Thanksgiving wine to be savored. Cook Time: 40 minutes
unbaked 9-inch pie crust
1 cup dark corn syrup
1 cup sugar
2 T. butter, melted
1/8 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped pecans
1 cup pecan halves
Preheat oven to 450.
Beat eggs well. Add rest of ingredients except pecan halves and mix well. Pour into unbaked pie shell. Arrange pecan halves in stunning geometrical pattern on top. 😎
Bake at 450 for 10 minutes, then 300 for 30 minutes. Keep an eye on the crust so it doesn’t get overdone (use aluminum foil “Suzanne has some extra….” to cover crust if necessary.)
Make this the night before serving or early in the day of serving so it can “set up” perfectly.
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