This is the best of all the Pecan Pie recipes. And it comes straight off the back of the corn syrup bottle.


Pecan Pie


1 cup corn syrup

3 eggs

1 cup sugar

2 tablespoons butter, melted

1 teaspoon vanilla

1 1/2 cups pecans

1 nine inch unbaked pie crust (make from scratch or use a refrigerated one)


Preheat oven to 350°F.


Mix corn syrup, eggs, sugar, butter and vanilla using a whisk. Stir in pecans. Pour filling into unbaked pie crust.  Cover edges of crust lightly with foil for about 30 minutes, so the crust doesn’t burn.  Remove foil and continue cooking 30-40 more minutes, or until center doesn’t jiggle.  Cool for completely before serving.