Makes one 9-inch pie
Jim Willis uses light Karo syrup for this refined Southern pecan pie.
|One unbaked 9-inch pie crust|
|1||cup light corn syrup|
|⅓||cup butter, melted and cool but still liquid|
|1||teaspoon vanilla extract|
|2||cups pecan halves|
1. Set the oven at 350 degrees.
2. Place the crust on a rimmed baking sheet.
3. In a bowl, beat the eggs, sugar, salt, corn syrup, butter, and vanilla. Stir in the pecans. Pour the filling into the crust.
4. Bake the pie for 50 minutes or until a knife inserted between the rim and center of the filling comes out clean. Cool before cutting into slices.
Adapted from Jim Willis