FRANK’S PECAN PIE

This recipe is for one pie, but the pie shells come in packs of two. The baked pies keep well or make great gifts, and the recipe doubles easily, so I often make two at a time. The cleanup is the same, but the pleasure is doubled!

1 unbaked 9 in pie crust (a good quality frozen deep dish crust is fine)
3 whole eggs
1 cup sugar
1 cup dark corn syrup (Karo or similar)
Tbsp butter, melted
1 Tsp vanilla
1 ¼ cups pecan halves

Preheat oven to 325°

1. Beat eggs in a mixer until a light yellow color.
2. Add sugar, corn syrup, melted butter and vanilla – mix well, but don’t whip.
3. Measure 1 ¼ cup pecans into the unbaked pie shell.
4. Pour the custard mixture over the nuts being careful to keep them even in the pan.
5. Bake at 325° for 50 to 55 min. until the center of the pie is firm. (Bake on a sheet pan. There can be some overflow.) The pie will puff up as it bakes but settle down as it cools.