This is the best Pecan Pie, not too sweet and just the right amount of pecans; my husbands favorite dessert. Makes one 9 inch pie [22 cm]
1/2 cup plus 1 tbsp
Melted and cooled butter
Dark corn syrup
Unbaked 9 inch [22 cm] deep-dish pie shell
Preheat over to 350°F [180°C].
Combine pecans and 1 tbsp [15 mL] butter and spread on baking sheet. Bake until light golden, about 5 minutes. Cool. Maintain oven temperature.
Place pecans in pie shell.
Combine syrup and sugar in medium saucepan over medium heat. Bring to boil, stirring constantly. Cook until
syrup thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes. use the nail part of your finger so not to burn yourself.
Beat eggs to blend in medium bowl. Gradually beat syrup mixture into eggs. Beat in remaining 1/2 cup [125 mL] butter. Stir in
vanilla. Pour syrup mixture over pecans.
Bake until filling is firm and tester inserted in center comes out clean, about 45 minutes.
Transfer to rack and cool. Pie can be prepared 8 hours ahead.