My mother has used this pie recipe for many years and so have I. We have tried other recipes, but we always come back to this one. Some pecan pies have a "grainy" texture because of the sugar, but this one is "smooth" because some of the filling is cooked before going into the pie shell. My husband thinks that it is the best he ever tasted. Hope that you enjoy this one!

Pecan Pie

1/2 cup butter, melted
1 cup sugar
1 cup white corn syrup
4 eggs, beaten
1/4 teaspoon salt
1 teaspoon vanilla extract

Combine butter, sugar, and corn syrup in pan and cook until sugar dissolves. Stir constantly. Let cool slightly. Add eggs, vanilla and salt. Mix well, pour into a 9-inch unbaked pie shell and top with pecans. Bake at 325 degrees for 50 to 55 minutes.