One of the great culinary legacies of the South, this holiday classic is thick, chock full of pecans and incredibly sweet. This can be made dairy free by subbing in df margarine for the butter.

3 eggs, beaten
1 c light corn syrup
1 c sugar
2 Tbsp butter or Margarine, melted
1 tsp vanilla
1 1/2 c pecan halves
1 recipe Mom’s Pie Crust or Perfect Pie Crust

In a large bowl, stir together eggs, corn syrup, sugar, butter or margarine and vanilla. Stir in pecans.

Pour into pie shell and bake at 350 degrees for 50-55 minutes or until done. Cool completely before serving.