Mom's Pecan Pie

 

This is in the first Sisters' Cookbook. Every year I wonder if this recipe makes one or two pie fillings - it's one. Mom always made this for Thanksgiving, sometimes using walnuts when pecans were too expensive. It's one of my permanent Thanksgiving Dinner assignments. (I always use this pie crust recipe. The pastry!)

3 eggs

1 Tbsp sugar

2 Tbsp flour

2 c. dark corn syrup (buy it in October! Trust me. Each bottle is two cups)

1 tsp. vanilla

1/4 tsp. salt

1 c. pecans, chopped

Beat eggs until they are thick and lemon-colored.

Mix flour and sugar together; add to eggs. Beat well.

Stir in corn syrup, vanilla, salt and pecans. Pour into an unbaked pie shell.

Bake at 350 degrees for 45-50 minutes. (In Utah it's always at least 50 minutes.)