Husband grew up with an enormous pecan tree in his front yard. It yields massive amounts of pecans each year and we are the grateful recipients of any amount my mother-in-law choses to give us. Some years we come home from visiting with buckets of unshelled pecans. Other years we get baggies full of perfect pecan halves. This year we left with a huge plastic bag filled with ready to use pecans. Oh the joy!
Husband loves pecan pie. He loves it so much that life is actually better when there is pecan pie in the house. I confess I use this to my advantage. But, I would never, ever do anything so obvious as make him a pecan pie on the same day that an unusually large credit card bill arrived. Nope, wouldn’t do that.
Today, I’m making pecan pie because its almost Thanksgiving and I need think we need to have a little taste test. You know, just to make sure it tastes ok. Wink. Wink.Print
- 3 eggs, beaten
- 2/3 cup sugar
- dash of salt
- 1/3 cup butter, melted
- 1 cup pecan halves ( I toast mine!)
- 1 cup light corn syrup
- 1 tsp vanilla
- In a mixing bowl, beat eggs. Add sugar and salt. Stir in corn syrup, melted butter, vanilla and mix well. Put toasted pecans in the bottom of an unbaked pie crust and pour mixture on top. Bake at 350 degrees for 50 minutes. I usually tent my pies with foil after 30 – 35 minutes of baking so the edges of the crust don’t get too dark.