Pecan Pie

1 stick butter

1 cup sugar

1 cup corn syrup (I use KARO brand)

3 eggs beaten

1 teaspoon vanilla

1 cup chopped pecans

1 unbaked 9 inch pie shell (Pecan pie crust recipe found on this page)

Preheat oven to 350 degrees.

In a medium saucepan over low/medium heat melt butter (make sure not to let butter brown), mix in sugar, vanilla and corn syrup. Stir over medium heat until sugar dissolves. Remove from heat. Wisk a little of the syrup mixture into the beaten eggs to temper the eggs.(Tempering the eggs is a way to combine hot liquid with eggs without cooking the eggs.) Gradually add eggs to syrup mixture. Stir in pecans. Pour pie filling into prepared pie shell and bake for one hour or until slightly firm when shaken. Let stand 10-15 minutes before serving. Enjoy!!!

Pecan Pie Crust Recipe:

2 tablespoons finely ground pecans

1 cup flour (plus more for dusting)

pinch salt

1 tablespoon sugar

1/2 cup cold butter (1 stick)

2 tablespoons ice water

Blend all ingredients except water until it has the consistency of course crumbs. Add enough water to help combine crumbs into dough ball. Flatten dough ball , wrap in plastic and refrigerate at least 30 minutes before lining pie tin. Enjoy!!!

Serving suggestion: I like to serve this with a dollop of vanilla ice cream or whipped cream.