beadie’s pecan pie

photo of a pecan pie in a blue staub pie pan

My mom was a pecan pie fiend. It was one of her favorite desserts ever, and she made it a point to perfect herself a pecan pie recipe. As it stands, I married someone whose love of pecan pie probably rivals my mother’s, so it was a good thing she’d passed this one along to me.

1 9″ pie crust (see memaw’s chocolate pie for the recipe, or use pre-made – we won’t judge)
1/2 cup melted butter
3 eggs
3/4 cup dark Karo syrup
1/4 tsp salt
1 tsp vanilla
1 cup pecan halves (not chopped or pieces)

Preheat oven to 375.
Beat eggs and add sugar. Add the rest of the ingredients except pecans and stir very well. Then stir in pecans.
Pour mixture into prepared pie crust. DO NOT SPREAD – YOU WILL TEAR THE CRUST. They will even themselves out as pie cooks.
Bake on lower shelf of oven for 40-45 minutes. You may want to use a pie crust shield if the crust browns early on to prevent burning.