Classic Pecan Pie

Post-Thanksgiving dinner, you may not even want to look at another pie, but my family celebration today reminded me of how excellent my mother's pecan pie recipe is. She originally got it from a 1974 Dear Abby column in the LA Times, and it has remained a family favorite ever since.

The filling has great flavor, but is simple to prepare. I've never been particularly good at pie crusts (since I've always been more motivated to perfect my cake methods), so I'm not going to pretend to instruct you on how to make one. Use any pie crust recipe you normally use, or just use a pre-made frozen shell - people will rave about the filling regardless.

There's still plenty of the holiday season for you to make this at least once! Enjoy, and Happy Thanksgiving!

Classic Pecan Pie

Preheat the oven to 350 degrees.

Prepare a 9" pie crust, either from scratch or frozen pre-made crust.

In a bowl, combine:

1 C white corn syrup
1 C dark brown sugar
1/3 t salt
1/3 C melted salted butter
1 t vanilla

Add:
3 eggs, slightly beaten

In the prepared pie shell, spread:
1 heaping cup shelled pecans

Pour the sugar, etc. mixture over the pecans in the pie shell. Bake for about 45 minutes until the filling is set (this will be after it has puffed up and then settled down again).