Pecan Pie

It had been intention to share this recipe before Christmas because it is usually one of those recipes I return to making year after year around Christmas.

However, it did not get shared...but I do so now.  Please enjoy this very excellent recipe which came from The Silver Palate Cookbook (published 1982).

• 4 eggs
• 1 cup dark brown sugar
• 3/4 cup light corn syrup
• 1/2 teaspoon salt
• 1/4 cup melted sweet butter (1/2 stick)
• 1 teaspoon vanilla extract
• 2 cups shelled pecans, chopped*
• 9 - inch unbaked pie crust (your favorite recipe)
• 1/3 cup shelled pecan halves

• Preheat over to 400 (F).  Line a 9 - inch pie pan with the pastry.
• Beat eggs well in a large bowl.  Add brown sugar, corn syrup, salt, melted butter and vanilla to the eggs and mix thoroughly.
• Sprinkle chopped pecans in pastry-line pan.  Pour egg mixture over pecans.  Arrange pecan halves around edge of filling for decoration.
• Set on middle rack of the oven and bake for 10 minutes.  Reduce heat to 325 (F) and bake for 25 to 30 minutes longer, or until set.
• Remove from oven and let cool to room temperature before serving.
• 8 portions

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