Pecan Pie

It is hard to believe Thanksgiving is just over two weeks away.  This week I am organizing our family's favorite holiday recipes.  A friend asked if I would share my recipe for pecan pie.  Topped with a little vanilla ice cream, this dessert is sure to please the "nuts" in your family.

Pecan Pie
2/3 cup sugar
3 eggs
1/2 teaspoon salt
1/3 cup butter, melted
1 cup dark or light Karo Syrup (I prefer dark)
1 cup pecan halves (I cut the halves in slightly smaller pieces)


Beat all ingredients (except nuts).  Pour mixture into unbaked 9" pie crust.  Cover the top with pecans. Bake at 375 for 40-50 minutes.  I cover the pie crust edges so they do not burn.  This pie is best if made the day before, refrigerate after cooling to room temperature.   


Short cut:  If you're not up for making your own pie crust, purchase a frozen ready-made deep dish.  It is almost as good.