Classic Pecan Pie

In the 1940s and 1950s, pecan pie came into its own. It was a simple dessert to prepare and got rave reviews—still does!

3 eggs, lightly beaten
1 cup sugar
1 cup light corn syrup
2 tablespoons butter or margarine, melted and cooled
1 teaspoon vanilla extract
1 1 /2 cups Georgia pecan halves
1 9-inch unbaked deep-dish pie shell

Preheat oven to 350F.

Place the beaten eggs, sugar, corn syrup, melted butter and vanilla in a large mixing bowl and stir until well combined. Fold in pecans. Pour the mixture into the pie shell, smoothing out the top with the spoon so pecans are evenly distributed.

Carefully place the pie in the oven and bake until a deep nut brown and a knife inserted in the center of the pie comes out clean, 50 to 55 minutes. Remove the pie from the oven to cool for 30 minutes. When cool, slice and serve as is or with vanilla ice cream.

Yields: (9 inch) pie
Source: Georgia Pecan Commission