Pecan pie

Funny, I’ve never made this one; I just stole the recipe from Jeff’s mother back at Thanksgiving. It’s been sitting in my inbox ever since, begging to be posted. I’ve adored pecan pie ever since the first time my grandfather took me down to the pecan orchard to gather pecans that my grandmother turned into a pie that very same day.

Some foods just get better as you get older.Pecan pie

3 eggs, beaten
½ cup sugar
1 cup dark corn syrup
¼ tsp salt
1 tsp vanilla
¼ cup melted butter
1 cup pecans
unbaked pie shell

Mix eggs, sugar, syrup, salt, vanilla, and butter. Spread nuts in bottom of shell, pour in filling. Bake at 400 for 25-30 minutes . At some point, you’ll have to cover edges of the pie with foil to prevent them from burning—a very nasty taste sensation if I may say so myself.

Oh, and let the pie cool before you try to eat it, mmmmkay? It gels up a bit as it cools. Not to mention that burns caused by hot sugar on your tongue are really, really painful. Not that I’d know, of course!

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