I had never had pecan pie until I moved to the South. My first Thanksgiving here in Louisiana, my Mother in Law made me a pumpkin pie, something they had never eaten, to make me feel at home. It took me a while to warm up to the pecan pie. It was way too sweet, I thought. Who could eat that? But, it was only a matter of time before I was in love with the rich, gooey, sugary goodness that is the classic Pecan Pie. Never had one? Don't think you will like it? Try it, try it and you may.
1/2 cup Light Corn Syrup - I use Karo
1/2 cup Dark Corn Syrup - again, Karo
1 cup sugar
2 tablespoons butter/margarine - melted
2 teaspoons vanilla
1 and 1/2 cups pecans
1 unbaked 9 inch pie shell - regular, not deep dish
Stir together the corn syrups, eggs, sugar, butter/margarine and vanilla. Mix in pecans. Pour into pie crust.
Bake in center of oven at 350 degrees for 1 hour. Cool for at least 2 hours to let it finish 'setting up.'
TIP - Do NOT double the batch!!!! I have done this a few times and had dismal results. If you want to bake 2 at once, mix up the ingredients for each pie separately.