Southern Pecan Pie

For Father’s Day I decided that along with a gift for my Dad I would bake him something. Imagine that? Anyhoo, I first thought that I would bake him a cookie recipe I found that was naturally sweetened with fruit instead of white sugar. Sugar is not his friend therefore; he is supposed to stay away from the stuff. However, on occasion he will eat dessert. All my life I have heard about a certain Pecan Pie which is my Dad’s favorite treat. Three years ago I finally got the right combination on this particular style of Pecan Pie. There was a relative in his family that made Pecan Pie this way, and all Pecan Pies were from then on compared to her recipe. I was so excited that I found the recipe on the back of a package of pecans. However, I could never make it the same way as I did the first time. It would be too grainy or too runny or overcooked. But, I’d soldier on every time hoping that one day I would make it correctly. Today's was almost perfect.
The pie is creamy because of the evaporated milk, and strong because of the large amount of vanilla. Often times I will add ¼ to 1/3 cup of chocolate chips for a slight variation and too guard against graininess. You must use a deep dish pie shell such as Marie Callender’s or you will need to clean your oven at the end.

Southern Pecan Pie
1 cup sugar
3 eggs
1/2 cup light corn syrup
1/2 cup evaporated milk
1 Tab vanilla
1 ¼ cup pecans
1 pie shell

In mixing bowl, slightly beat eggs and sugar, corn syrup, evap milk and vanilla. Blend well. Add pecans and pour into unbaked 9 pie shell. Bake in 400 degree oven for 10 minutes. Reduce heat to 350 and bake an additional 40 to 50 minutes or until filing is puffed in center and is well browned. Let pie cool.