- 2 unbaked 9" pie shells
- 1 1/2 C pecans, perferably halves
- 4 eggs
- 1 C sugar
- 2 C dark corn syrup
- 2 t vanilla
- 1/4 C (1/2 stick) butter
- 1 pint heavy cream (optional)
Preheat oven to 450 degrees. Arrange half of the total pecans on bottom of each pastry shell.
To make filling, beat eggs lightly. Add sugar, corn syrup and vanilla to eggs. Melt butter and add it to egg mixture. Pour half of filling into each pastry. Pecans will rise to top.
Bake for 10 minutes, then reduce heat to 350 degrees and bake until filling is bubbly and crust is brown (about 35 minutes more), Let cool. If desired, garnish pies with whipped cream.