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1
Heat oven to 375F.
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2
Roll out pie crust into a pie pan.
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3
Use whatever method you like for the edges of your pie.
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4
I suggest youtube for ideas.
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5
Beat sugar, corn syrup, vanilla, salt and eggs in a bowl with a wire whisk until well blended.
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6
Rough chop half your pecans and add to your sugar egg mixture.
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7
Please note the original recipe called for 1 cup however my family really likes a lot of pecans so at this point do what your family would prefer.
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8
Start with 1 cup and see how it looks to you.
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9
Pour your sugar, egg, pecan mixture into your prepared pie crust.
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10
My daughter likes to then take the second half of the pecans and arrange them beautifully on the top, make sure you push them down enough to get a bit of the sugar mixture over each pecan.
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11
You can just sprinkle the other half of them over your pie but remember to push them down.
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12
Bake your pie for 40-50 minutes until center is set.
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13
Half way through your cooking loosely wrap foil around the edge of your pie crust to prevent burning-This might take a bit of practice but your pie crust edges will not be slightly burned after such a long cooking time.
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14
Let your pie sit for about 20-30 minutes before serving.
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15
We like ours with vanilla ice cream or whip cream.
