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Southern Pecan Pie

My best friend Mary made the best pecan pie in the world.  She learned from watching her godmother who was a caterer.  Neither of them measured anything.  I had Mary give me the recipe with these measurements and it is awesome.  She made her own crust, but I have no luck with
pastries, so I use a frozen deep dish shell.


1 frozen deep dish pie crust
1 cup dark Karo syrup
1 cup dark brown sugar or 1 cup white sugar, plus 4 tablespoons brown sugar
a pinch of salt (1/8 teaspoon)
3 Tablespoons butter, melted (NO MARGARINE)
3 large eggs, beaten
1/2 teaspoon vanilla extract
2 cups of pecan halves

Preheat oven to 350 degrees.  In a large mixing bowl, whisk together syrup, brown sugar, salt, vanilla, and melted butter until smooth.  Slowly pour in eggs, whisking them in until completely blended.  Stir in pecans.  Pour mixture into unbaked frozen pie crust that you have placed on a cooking sheet.  Bake for 40 minutes and then check for over browning of crust.  If crust is too brown, make a circle of aluminium foil and put over pie.  Bake 15 more minutes or until filling is set. 
Allow to cool 1 hour before serving.  Refrigerate any leftover pie.

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