Linda Hecker’s Pecan Pie

Ingredients

• 2 1/2 cups light corn syrup
• 3 tablespoons granulated sugar
• 1 tablespoon all-purpose flour
• 2 tablespoons butter or margarine
• 1 1/2 cups coarsely chopped pecans
• 1 teaspoon vanilla extract
• 3 large eggs, slightly beaten
• 1 unbaked deep-dish 9-inch pie shell
• Pecan halves, for garnish

Steps

1. Heat the oven to 350 degrees. Whisk the corn syrup, sugar and flour in a 2-quart saucepan until blended.
2. Bring to a boil over medium heat and boil 1 minute.
3. Remove from the heat and add the butter, chopped pecans and vanilla. Whisk until the butter is completely melted.
4. Let the mixture stand until cool, whisking occasionally (see Notes).
5. Slowly whisk in the eggs until blended. Pour into the pie shell and arrange pecan halves on the surface.
6. Bake 55 to 60 minutes, until the crust is brown and the center is firm. Cool completely on a wire rack.

Notes

Makes 8 servings (621 calories each).

A family favorite that came from Linda’s Aunt Hazel.

From a magazine clipping that Rosie Lee saved. The right edge of the clipping is trimmed, so the cooling time (“until cool, about _ minutes”) is cut off.

Photo: stock photo found online.

Rosie Lee’s original recipe card

Tap the card to see it full size.