Connie’s Pecan Pie

From Allie F., Richmond, USA

A family recipe, originating from Allie’s mother, Connie. 

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Ingredients:

• 3 large eggs
• 1/2 cup sugar
• 1/2 teaspoon salt
• 6 tablespoons butter, melted
• 1 cup dark corn syrup
• 1 teaspoon vanilla extract
• 1 cup whole pecan halves
• Unbaked pie shell for a 9-inch pie

Instructions:

• Preheat the oven to 375 degrees F.
• Roll out and line a 9-inch pie pan with the pastry. Trim and/or flute as desired.
• Melt the butter in a large saucepan over low heat, and cool very slightly.
• Into the melted butter, mix the corn syrup and sugar, stirring well.
• When well-mixed and slightly cooler, add the eggs, vanilla, and salt and mix well again.
• Fold in pecans gently.
• Pour filling into unbaked pie shell and arrange pecans on top.
• Put pie in oven carefully so filling does not slosh.
• Bake until filling is set, about 45 minutes. The top should be set but not too firm when you jiggle the pie.
• Cool and serve! Vanilla ice cream or whipped cream make a good optional topping.

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