Pecan Pie
Ingredients:
1 pastry shell
2 ½ cups pecan halves
4 large eggs
½ cup sugar
1 cup dark corn syrup
½ cup light corn syrup
1 teaspoon pure vanilla extract
Directions:
Preheat oven to 350 degrees. Fit pastry shell into 9-inch pie plate, create edges of choice.
Coarsely chop 1 ¼ cups pecans; set aside. In a medium bowl, combine eggs and sugar. Whisk to combine. Add corn syrups and vanilla. Whisk until well combined. Add chopped pecans and stir. Pour into prepared crust.
Arrange remaining 1 ¼ cups pecan halves decoratively on top of pie. Bake until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean; 50 to 55 minutes. Cool completely before slicing. Serve with whipped cream.
