This is the pecan pie with which I grew up, and I've never found one to suit my taste buds any better than this recipe. I prefer to use central Texas pecans (Leon River Basin is my first choice, Brazos River Basin is my second choice). Above all, make sure the pecans are as prime and as fresh as you can possibly lay hands. It makes a world of difference. Prepare yourself the ultimate fall desert. This one I must credit to my elder kin, for teaching me what a real southern pecan pie was meant to be.


Ingredients:
3 eggs, well beaten
2/3 cup granulated sugar
dash of salt
1 cup corn syrup
1/3 cup butter or margarine, melted
1 tsp vanilla extract
1 cup fresh whole pecan halves
2 - 9" unbaked pastry shells (or roll out the dough yourself if you're stubborn)

Preheat oven to 350 degrees.
     Beat the eggs thoroughly and lay in the sugar and salt gently, a little at a time. Once done, add the corn syrup, butter, and vanilla and beat until consistent. At this point, it will have a milky yellow tint (that will vanish with baking). Add the pecans and stir in by hand. Pour equally into the pie shells. Bake for 50 minutes at 350 degrees. Cool. Stand back out of the way.

     There aren't many warnings for this dessert, because while it tastes sweet, it's really not as imbalanced as some of my other desserts. But unbridled consumption will nonetheless add a few pounds to the frame, so do be careful not to make it too often. If you are watching your cholesterol, use egg substitute and low fat margarine. It won't be quite the same, but I have sampled this alternative, and it's still better than a lot of pecan pies that I've tasted. Either way, don't try to hold back this dessert from a hungry mob, or it will get you in some serious trouble.

     Drop on a little Blue Bell Home Made Vanilla Ice Cream to make a killer a la mode. Or even better, make your own ice cream. After all, it is still summer. Stay cool.