Pecan Pie

A friend of mine, Roberta, once told me that the secret to a good pecan pie is to cut the sugar in half. With that in mind, this recipe is adapted and tweaked from the standard recipe found on the bottle of Karo corn syrup.

1) Prepare unbaked, single crust pie shell.

2) Mix together thoroughly in a bowl:
     > 1 cup Karo Light corn syrup
     > 3 eggs (I remove the white clumps that are attached to the yolks)
     > 1/4 cup white sugar
     > 1/2 cup light brown sugar
     > 2 tablespoons melted salted butter
     > 1 teaspoon vanilla extract

     > 1/4 teaspoon salt  

3) Blend in 1 & 1/2 cups (6 ounces) pecan halves. Pour mixture into pie crust. Make sure edges are covered with foil.

4) Bake at 350&degF for about an hour. It gets all puffy just before it's done, and if you tap it lightly, it will feel springy.

5) Let it cool to room temperature before serving. If there are leftovers, it should be refrigerated.