Pecan Pie

By mlmason

Ingredients

• There are many versions, but most versions include com syrup and at least 3 eggs. You can use chopped pecans, but we like using halves for the biggest pecan flavor. This came from the Georgia Department of Agriculture.
• 3 eggs
• 1 cup sugar
• 1 cup light corn syrup
• 1 teaspoon vanilla extract
• 2 tablespoons butter, melted and cooled
• 2 cups pecan halves, divided
• 1 (9-inch) unbaked deep-dish pie shell

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees. In a mixing bowl, beat eggs lightly with a whisk or fork. Add sugar, com syrup, melted butter and vanilla and stir until well combined. Fold in 1 1/2 cups pecans. Pour the mixture into the pie shell, smoothing out top so pecans are evenly distributed. Place remaining 1/2 cup pecan halves around top of pie in a decorative pattern.
Carefully place the pie in the oven and bake until a deep nut brown color and a knife inserted in the center of the pie comes out clean, 50 to 55 minutes. Remove the pie from the oven to cool for 30 minutes before slicing. Refrigerate until ready to serve.