Chad requested Pecan Pie for Thanksgiving dinner. Since his mom had the flu last week we post-poned our Thanksgiving with them until today. I made this pie last night. I made some tweaks to the original recipe to work with what I had on hand and to save some time…
Irresistable Pecan Pie
1 pie crust or shell
3 eggs, beaten
7/8 cup light corn syrup
3/4 cup dark brown sugar
3 tablespoons butter, melted
1 pinch salt
1/2 cup pecans, finely crushed
1 cup pecans, quartered
1 cup pecan halves
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pie shell into dish and refrigerate until pie filling is complete.
3. In a medium bowl, mix together eggs, corn syrup, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
4. Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.