Aunt Dot's Pecan Pie

My mother's sister, Aunt Dot Holt, was a farm wife in southern Virginia for many years. She had a lot of good, quick to fix recipes to satisfy hard workers. If you're using a regular (not deep dish) frozen pie crust, cut back to 3 eggs, and leave the other ingredients the same.

• Ready In: 45 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 4  eggs
• 3⁄4 cup dark brown sugar
• 1  tablespoon butter
• 1⁄2 cup light corn syrup
• 1⁄4 teaspoon salt
• 1  teaspoon vanilla
• 1  cup  chopped pecans
• 1⁄2 cup pecan halves
• 1  unbaked pie shell

Directions

1. Preheat oven to 350 degrees F with rack in the center position.
2. Place unbaked pie crust into 9" pie pan, crimp edges, set aside on a foil lined rimmed cookie sheet. Or use frozen prepared crust.
3. In medium mixing bowl, cream butter and sugar.
4. Add syrup, well-beaten eggs, salt and vanilla, mix well.
5. Stir in chopped pecans. Pour mixture into pie shell.
6. Scatter pecan halves over top of pie, or arrange in a pleasing design. Spoon a little of the filling over the pecan halves to glaze them.
7. Place filled pie shell on cookie sheet into 350 degree preheated oven.
8. Bake 30 minutes or until firm; protect edges of crust if necessary.
9. Cool before slicing.