1 c White corn syrup
1 c Dark brown sugar; packed
1/3 ts Salt
1/3 c Butter; melt
1 ts Vanilla
3 lg Eggs; slightly beaten
1 Heaping cup whole pecans
Unbaked 9" pie crust
> Nearly 15 years ago, I was honored at a dinner party at the
> Phoenix Hotel in Lexington, Kentucky. Pecan pie was served for
> dessert. But what pecan pie! Never had I tasted anything so
> delicious. After dinner, I went to the kitchen to congratulate
> the pastry chef. He was so pleased, he gave me the recipe.
>
> I tried it at home. Mine was every bit as good as his. And it was
> so easy to make, that I wrote and asked permission to share the
> recipe with my readers. He cooperated, and I published it. Notes
> came by the thousands saying, "That was the best pecan pie my
> family has ever tasted."
>
> So here it is: from a Dear Abby column.
Combine syrup, sugar, salt, butter, and vanilla and mix well. Add
slightly beaten eggs. Pour into unbaked pie shell. Sprinkle pecans
over all. Bake in a 350 F oven for approximately 45 minutes. When
cool, you may top with whipped cream or ice cream, but nothing tops
this!
