Source:

Tom King

Serves/Makes:1 pie

Ingredients

• 1/2 cup (125 ml) butter, melted
• 1 cup (225 ml) granulated sugar
• 1 cup (225 ml) light corn syrup (do not use dark)
• 4 eggs, beaten slightly
• 1 tsp (5 ml) vanilla extract
• 1/4 teaspooon salt
• 1 cup (225 ml) pecan halves
• 1 unbaked 9" pie shell

Preparation

• Combine butter, sugar and corn syrup.
• Cook over low heat, stirring constantly, until sugar is dissolved.
• Remove from heat and cool.
• Add eggs, vanilla and salt and blend well with a wire whip.
• When blended, pour filling into pie shell and cover top with pecans.
• Bake at 325 degrees (175 C.) for 50 - 55 minutes or until knife inserted in center comes out clean.

Comments

This recipe was given to me by a neighbor about 20 years ago and is absolutely the very best pecan pie I have ever eaten.Do not overcook the mixture, or it will become hard as it cools! If you are using a candy thermometer, you want it to be just BELOW the "soft ball" stage, or about 200 degrees. Have the egg mixture at room temperature, and allow the sugar/butter mixture to cool just enough that it does not cook the eggs when you add them. This is the tricky part to this recipe: adding the eggs without cooking them and, at the same time, keeping the sugar mixture hot enough that it does not begin to "set".

This has become a holiday favorite at our house.