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Pecan Pie

t wasn’t until I moved to the South in the early 70’s that I ate Pecan Pie. I was hooked after the first bite.
This recipe is from the Christ Church cook book. Christ Church is the mother church of the colony of Georgia. While I tried many other recipes, this is the best IMO.

Have ready, on unbaked pie shell
Preheat oven to 375 F

1/2 cup butter
1 cup sugar
3/4 cup light corn syrup
3 eggs, beaten
1 3/4 cups pecans
1 teaspoon vanilla
pinch of salt

Blend sugar, syrup, and butter in a saucepan.
Cook over medium heat, stirring constantly, until mixture comes to a boil.
Blend two tablespoons of hot mixture into beaten, to temper the eggs.
Pour rest of hot mixture slowly into the eggs
Add pecans, vanilla and salt
Pour all into unbaked pie shell
Bake for about 30 minutes or until just about set. A slightly soft center will continue cooking when removed from the oven.

Serves small slices as this is very rich. Best with whipped cream or a small scoop of very good vanilla ice cream.