I normally use pecan halves in my pecan pies. This one has made a convert out of me.
3 eggs, slighly beaten
3/4 cup light corn syrup
3/4 cup sugar
2 T. melted butter
1 t. vanilla
1 T. flour
pinch each of salt and cinnamon
1 1/2 cups chopped pecans
pie shell
Preheat oven to 350 degrees.
Thoroughly mix all ingredients, folding in the pecans last. Pour into a prepared pie shell and bake for 50 minutes. Allow to cool slightly before serving.
Mamma always uses pecan halves, but I always broke them up. Not so it was crumb like, but small enough that they wouldn't cause an issue with the knife passing through and then leaving you with this gaping, non-pecan filled hole in your slice of pie. Invariably, mine seemed to be better and we decided it had to be because I broke the pecans up.
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