Pecan Pie Recipe

Thanksgiving is a day of feasting, and what Thanksgiving feast would be complete without pie? Here is my pecan pie recipe. It combines four or five recipes that my aunt gave me.

I use refrigerated piecrusts simply because I am too lazy to make my own. Feel free to substitute in your favorite piecrust recipe if you wish. However, if you do use a refrigerated crust, I think the trick is to use two refrigerated piecrusts instead of one. This prevents it from getting soggy.

Katie’s Pecan Pie

Ingredients
1 cup sugar
¾ cup light corn syrup (dark corn syrup is O.K.)
½ cup butter
3 eggs, beaten
2 cups (one package) chopped pecans
1 tsp. Vanilla extract
1 pinch salt
2 unbaked pie sheets

Directions

Preheat oven to 375 degrees.

Stack the two pie crusts on top of each other and pinch the edges together. Flour pie pan and place crusts in it, pushing the dough to fit the pan. Blend sugar, corn syrup, and butter in a saucepan over medium-high heat until it boils. Blend quickly into the eggs. Stir in pecans, vanilla, and salt. Pour into the unbaked shell and bake for 35-40 minutes.