Pecan Pie

I'm not ready to start my resolution of healthy eating just yet. Pecan pie is my all-time favorite pie, and this recipe is my all-time favorite recipe for pecan pie. The filling is not syrupy but "stands up" on its own. It's super easy though super decadent. If you are willing to indulge one last time before you begin your regimen of grapefruit and salads, this is a great indulgence.


Pecan Pie

1 cup sugar
1/4 cup unsalted butter, softened
2/3 cup light corn syrup
1 tablespoon flour
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla
1 cup pecan halves

Combine sugar, butter, and corn syrup until smooth. Add flour, salt, and eggs together and stir until smooth. Stir in vanilla and pecans. Bake in unbaked pie shell 1 hour at 350 F.

(Note: Since the pie bakes so long, I make a collar out of foil to cover the edges of the pie crust for the first 45 minutes of baking. Remove the foil and continue baking the remaining 15 minutes.)