Simple Pecan Pie

My favorite pie is pecan pie, and here in Richmond, the best recipe is the one Sally Bell’s Kitchen makes. I’ve made my fair share of pecans pie for Thanksgiving dinners, but I haven’t had too much success until I made this recipe. The taste is just right; it’s not too sweet and the texture is perfect — not too runny or too gloppy. I’m thinking of adding chocolate next time for that extra boost of sweetness. I like serving the pecan pie warm with coconut cream.

Ingredients:

• 3 slightly beaten eggs

• 1 cup granulated sugar

• 1 cup light corn syrup

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1 cup pecan meats

• 1 9-inch pie shell

Yield: 1 (9 inch pie)

Prep Time: 15 minutes

Cook Time: 50 minutes

Method:

1. Preheat oven 450°F.

2. In a bowl, combine the eggs, sugar, corn syrup, vanilla extract and salt.

3. Place the pecans in the unbaked pie shell the way you want them to be when the pie is baked.

4. Pour the filling over the pecans.

5. Bake for 10 minutes, then turn down the heat to 325° and continue baking for 40 minutes.

6. Serve with coconut cream.