Pecan Pie

(recipe taken from the internet, I adopted it after using it at Thanksgiving 2007)

1 Cup White Corn Syrup

1 Cup Brown Sugar

1/3 Teaspoon Salt

1/3 Cup Melted Butter

1 Teaspoon Vanilla

3 Eggs

2 Cups Roasted Pecans

Step 1:
Melt butter and preheat oven to 350 degrees.

Step 2:

Mix together in the mixing bowl:

1 Cup White Corn Syrup

1 Cup Brown Sugar

1/3 Teaspoon Salt

1/3 Cup Melted Butter

1 Teaspoon Vanilla

Step 3:

Mix (slightly beat) eggs until they look like the picture.

Step 4:

Add the eggs to the batter and stir until the batter looks as it did before you added the eggs.

Take your pie dough out of the refrigerator, and roll it out till it out, it should be about 1/8 of an inch in thickness. Then, apply more flour to the rolling pin. Wrap the dough around the rolling pin, and unroll it onto your pie pan. Cut the excess crust off around the edge of the pie pan so that the crust hangs 1 inch around the edge.

Step 8:

Pour the pecan pie filling into pie shell.

Step 9:

Sprinkle the 2 cups of roasted pecans on top of the pecan pie filling. Some pecans will sink into the filling; while, others will remain on top. Now, put your pie in a preheated oven set to 350F for 1 hour to an hour and 10 minutes.

Step 10:

After the pie has been in the oven for about 30 minutes, take it out, and put strips of tinfoil around the edge to keep the pie crust from burning. Be careful not to spill you pie! The filling is runny and quite hot. Then, put the pie back in the oven.

After you put the pie back in the oven, it will need another 30 to 40 minutes. After about 30 minutes (a total of 1 hour in the oven) test the pie to see if it is done. You can test the pie by sticking a knife in the middle. If the knife comes out clean, the pie is done; if it comes out dirty, it needs about 10 more minutes in the oven.