Today is my friend Kevlar Togan's birthday. I made him a pecan pie . . . because he loves pecan pie. Of course, the evil twist is that I insisted on him having another piece and another piece . . . now he's stretched out on my living room floor begging the house to stop spinning.
Every good southerner should know how to make a pecan pie. I have tweaked Mama Dip's recipe.
I recommend using a store bought, uncooked pie crust (the type you unroll).
over med. heat, melt a stick of butter (unsalted) don't let it brown. When it is melted, add a cup of karo syrup (clear) and a cup of sugar and a pinch of salt. Stir and cook until the sugar is melted and not grainy anymore. Remove from heat and allow to cool 5-10 minutes. Whisk 3 eggs, and quickly whisk into the butter/sugar mixture. Then add 1- 11/2 cups chopped pecans and a splash of vanilla. (I buy the 1 1/2 cup bag and before opening the bag crush them a bit in my hands . . . that way you get pieces and halves.) pour the mixture into the uncooked pie crust and bake in a 350 degree oven for 1 hour. Allow to cool at least an hour before serving.
Top with vanilla ice cream or whipped cream.
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