My Very, Very Favorite Pecan Pie

I never make this pie. Never, ever, ever! That’s because it’s incredibly simple and sinfully delicious. If you use a commercially made pie crust, this pie takes 35 min. from start to finish. Why do I never make it? From the lips to the hips, Dollinks … 

My Very, Very Favorite Pecan Pie

My Very, Very Favorite Pecan Pie

Pastry for single-crust 9-in. (23 cm) pie

1 c. (250 mL) halved pecans, lightly toasted and cooled

1/3 c. (75 mL) butter or margarine

3 eggs

2/3 c. (150 mL) granulated sugar

Dash salt

1 c. (250 mL) golden corn syrup

Preheat oven to 425 deg. F. Line pie pan with pastry crust, fluting edges above top of pan. Sprinkle pecans evenly over unbaked pastry. Set aside.

Melt butter or margarine. Set aside to cool slightly. Combine remaining ingredients, beating until frothy. Add melted butter, continuing to beat. Pour well-beaten ingredients over pecans. Bake 10 min. 

With pie still in oven, lower heat to 350 deg. F. Continue baking 25 min. more. Slice into 8 portions. Serves one (me!).