Good Ol' Pecan Pie

David has been suggesting we cook a pecan pie for nearly three years. We've come close a few times, however it was not until last week that we finally got our pecans together and whipped up the classic dish. 

The recipe came from the back of a bottle of corn syrup - the bottle comes from Memphis, Tennessee, so I would assume they know how to make nice pies down there. 

Just put the second pie in the oven a few minutes ago...

Preheat: 350 degrees

Bake: 60-70 minutes

Servings: 8 (or in our case, two)

1 cup dark corn syrup

3 eggs

1 cup sugar*

2 Tbsp butter, melted

1 tsp. vanilla extract

1-1/2 cups (6 ounces) pecans

1 unbaked 9-inch deep dish pie crust (used separate recipe for that) - We used this Pie Crust recipe

STIR The first 5 ingredients thoroughly using a spoon. Mix in pecans. 

POUR into pie crus

BAKE on center rack of oven for 60-70 minutes. Cool for 2 hours. Store pie in refrigerator. 

*We did 3/4 brown and 1/4 white