Delicious despite my error in not adding butter until I had already mixed in the pecans. Oops. I poured it over the top and stirred it in. It was still perfect! Combined with the Perfect Pie Crust, all agreed this was worthy of repeat!
My sister turned me on to this trick after years of my tearing thin strips of foil and wrapping pie crust edges to prevent over-browning: just tear off a square a little bigger than your pie tin, fold in half and cut out the middle - voila! a perfect foil circle to lay over the browning edges!
Hardy Appetit!
DEAR ABBY'S PECAN PIE
1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
1/2 tsp salt
1 tsp vanilla
1 heaping cup pecan halves
Heat oven to 350°. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla. Mix well. Pour filling into unbaked pie shell; sprinkle with pecan halves. Bake at 350° for 45-50 min. or until center is set. Toothpick inserted into center will come out clean when pie is done. Cool. If crust or pie appears to be getting too brown, cover with foil for remaining baking time.
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