It just isn't a good 'ol fashion southern Thanksgiving without the pecan pie! Grandma Bock makes this with Natalee when she visits, usually with a special "B" made on the tops with pecans.
Ingredients
1 (15-ounce) package refrigerated pie crusts
3 large eggs
1 cup sugar
3/4 cup light corn syrup
2 tablespoons butter or margarine, melted
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves*
Preparation
Unfold and stack 2 pie crusts; gently roll or press together. Fit into a 9-inch pie plate according to package directions; fold edges under, and crimp.
Stir together eggs and next 5 ingredients; stir in pecans.
Pour filling into pie crust. Bake at 350° for 55 minutes or until set. Serve warm or cold.
* Chopped pecans, a less expensive choice, may be substituted for the pecan halves.
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