Kentucky Pecan Pie

Author

Reba

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Recipe

Measurements	Ingredients
1 Cup	White Corn Syrup
1 Cup	Dark Brown Sugar, packed
$\frac{1}{3}$ tsp	Salt
$\frac{1}{3}$ Cup	Melted Butter or Margarine
1 tsp	Vanilla Extract
3	Eggs, slightly beaten
1 heaping Cup	Shelled Pecans
1 (9-inch)	Unbaked Pie Shell

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Instructions

1. Preheat oven to $350^{\circ }F$ ($175^{\circ }C$).
2. Place the unbaked pie shell on a baking sheet (to catch any potential drips).
3. In a large mixing bowl, combine the white corn syrup, dark brown sugar, salt, melted butter (or margarine), and vanilla extract. Mix well.
4. Stir in the 3 slightly beaten eggs until thoroughly combined with the syrup mixture.
5. Pour the filling mixture into the unbaked pie shell.
6. Sprinkle the heaping cup of shelled pecans evenly over the top of the filling.
7. Bake for approximately 45 minutes, or until the edges of the filling are set and the center is slightly jiggly. The pecans should be toasted. If the crust or pecans brown too quickly, you can loosely tent the pie with aluminum foil for the remainder of the baking time.
8. Let the pie cool completely on a wire rack for at least 2 hours before serving. The filling will continue to set as it cools.

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