Southern Pecan Pie

 

I found this recipe in a Southern Living cookbook the first year we were married, when I was cooking Thanksgiving and Christmas all on my own, way away in Germany.  We've made it every year since.  It is, without fail, the best pecan pie I have ever tasted.  Arranging the pecans in an orderly circular pattern is not required, but we like to top our favorite pie with a touch of O.C.D. flair.

½ C Butter

1 C Sugar

1 C Light Corn Syrup

4 Eggs, beaten

1 tsp. Vanilla extract

¼ tsp. Salt

1 unbaked 9-inch Pie Pastry

1 C Pecan Halves

Combine butter, sugar, and corn syrup; cook over low heat, stirring constantly, until sugar is dissolved.  Cool.  Add eggs, vanilla and salt; mix well.  Pour filling into pastry and top with pecan halves.  Bake at 325˚ for 50 to 55 minutes.