Pecan Pie.

This is the pecan pie that I have been making since I got the cookbook, Festival, as a wedding gift in 1992. It makes two, so add a sprinkling of chocolate chips to bottom of one crust as a decadent variation. I am considering making the Southern Plate recipe as a comparison.....

Pecan Pie

3 eggs
1/2 cup sugar
5 tbsp. butter, at room temperature
5 level tbsp. all-purpose flour
1 tsp. vanilla
2 cups broken pecans
2 cups white corn syrup
2 nine-inch pie crusts (I use deep-dish)

With electric mixer, beat eggs until light & fluffy. Add sugar, butter, and flour. Mix well. Add corn syrup gradually while beating. Remove mixer, and with a spoon, beat vanilla and pecans into mixture. Pour into pie crusts and bake at 350 degrees for about 45 minutes, or until set.