Kentucky Pecan Pie
1 cup White Corn Syrup
1 cup Dark Brown Sugar (packed is best)
1/2 tsp Salt (slightly less if you are using salted butter)
1 tsp Vanilla (the good stuff if possible)
3 Whole Eggs, Slightly Beaten
1/3 Cup Melted Butter
1 heaping cup Pecan Pieces
handful Pecan Halves
COMBINE - Syrup, Sugar, Salt, butter and Vanilla.
ADD - Slightly Beaten Eggs.
STIR IN - Pecan Pieces.
Pour into 9 Inch Deep Dish unbaked Pie Shell.
Place firm becan halves on top in a pattern.
Bake at 350F for approx 45min (until firm but not too brown on the top)
Cool Well (Filling will firm up more as it cools)
Variations on that theme - .. Over the years I've done different things.. but only with the Pecans. Currently I've been chopping the pecan pieces a little more and just putting them into the pie shell and pouring the mixture over top of those and letting things settle as it will.
Usually I make a nice ring pattern around the whole pie from outside in. Others I either just added more pieces onto the top, or made an outer ring with pieces in the middle.
Also. I usually make 2 pies at once. It's easier to use the whole 16oz countainer of Syrup than to store the other 8oz. Same goes for a 16 oz box of Brown Sugar. So for many years now I've never made just one pie at a time. You just have to be carefull, mix well and alternate between shells to that it's even in both. The baking time takes a little longer, but at 45 minutes I usually place a square piece of foil over top of the pie's so the pecans to burn.
One of my brothers added chocolate chips to his recipe mix and said it came out great, but I haven't tried that yet. It's already sweet and tasty enough.
I've been making this pie recipe for almost 30years..