The Best Pecan Pie in the World.

This is our family's original southern pecan pie recipe. I have gotten may requests for this recipe, almost every time I make it someones asks me for the recipe! I am posting it here because I really appreciate all the great recipes I have found here and wanted to share something I think is really easy to make but comes out like a real gourmet treat.( I have found that a deep pie pan does not work as well as a shallow one in this recipe and you really should use a 9 or even a 10 inch pan if you have one.)

• Ready In: 2 hrs
• Serves: 8
• Yields: 1 pie

Ingredients

• 1  unbaked pie shell (you can use your favorite one but I have found that the pillsbury refrigerated ones work well.)
• 18  pecan halves
• 2  cups  chopped pecans
• 1  cup white sugar
• 1⁄2 teaspoon salt
• 1  cup dark corn syrup
• 3  eggs
• 1⁄2 cup butter
• 1 1⁄2 teaspoons vanilla

Directions

1. Line a 9 inch shallow pie pan with pie crust. Press the pecan halves into pie crust edge at 1/2 inch intervals. Then, with floured fork , press edge of pie crust to pie plate in between each pecan half. Set aside.
2. Preheat oven to 325 degrees. In saucepan combine the sugar, salt and corn syrup, simmer until sugar dissolves. Meanwhile beat the eggs until foamy. Into syrup stir the butter, vanilla and chopped pecans. Add eggs.
3. Pour into prepared pie shell.
4. Bake at 325 degrees for 1 hour or until center is almost set. Store in refrigerator but serve at room temperature. Top with whipped cream if desired.