Pansy's Pecan Pie
|Unsalted butter||1⁄4 Cup (4 tbs) (At Room Temperature, More For Greasing The Pan)|
|Double crust pie pastry||1⁄2|
|Granulated sugar||1 Cup (16 tbs)|
|Eggs||4 Large, lightly beaten|
|Light corn syrup||3⁄4 Cup (12 tbs)|
|Vanilla extract||2 Teaspoon|
|Chopped pecans||2 Cup (32 tbs)|
Preheat the oven to 350°F.
Lightly butter a 9-inch pie pan.
Roll out the pastry dough and fit it into the pan.
Place the sugar and butter in the bowl of an electric mixer fitted with the paddle attachment and beat until fluffy, 8 to 10 minutes.
Add the eggs and beat well.
Add the corn syrup, vanilla, and salt.
Remove the bowl from the mixer and stir in the pecans.
Pour the filling into the unbaked pie crust and bake 40 to 45 minutes, or until the pie is nice and brown on top.
Remove the pie from the oven to a cooling rack, and cool completely before serving.