Grandma Shirley’s pecan pie filling

What you need:

1 cup corn syrup (I use light, as if that makes it all better)
1 cup sugar
1 t. flour (I use GF all-purpose flour)
3 eggs
1 t. vanilla
2 T. butter or margarine (I use vegan “margarine”, but I’ve used any number of buttery things)
1 cup pecans (whole or chopped, I usually use halves)
1 9-inch unbaked pie crust

What you do:

Preheat to 350. Beat eggs just a little. Add sugar & flour. Add corn syrup, vanilla, and buttery stuff. Add pecans, stir really well (I use a fork). Bake on bottom rack for 45-50 minutes. Keep checking your crust throughout, though, and if it starts to burn, put foil over the crust for the remainder of baking. It’s done when it’s nice and brown on top, and you can lightly push on the top with a fork, and it bounces a little but isn’t obviously still liquid underneath. I know you love my scientific instructions.

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