Because organic corn syrup is FINALLY available, woohoo. It’s so much easier than I thought, especially if you use a “boughten” crust. Big hit at Thanksgiving.
“The proportions of sugar, corn syrup, eggs, vanilla, and pecans are perfectly balanced. This is the quintessential pecan pie, made even more wonderful with a dollop of whipped cream.”
1 (9 inch) pie shell
3/4 cup white sugar
3/4 cup light corn syrup
3 eggs, beaten
1 teaspoon vanilla extract
1 pinch salt
1 cup chopped pecans
1. Preheat oven to 350 degrees F (175 degrees C).
2. Prick pastry shell in several places with a fork and bake in preheated oven for 5 minutes. Remove and allow to cool.
3. In a large bowl, combine sugar, corn syrup, eggs, vanilla, salt, and pecans. Mix well, then pour into pie shell.
4. Bake in preheated oven for 45 minutes. Check after 30 minutes; if crust is getting too brown, cover edges with aluminum foil. When done, pie will be a little loose in center, but will set as it cools; do not overbake.
Comments recommend adding 1/4 cup of butter and 1 T of flour.