Old-Fashioned Pecan Pie

Super easy and delicious. If you want, you could add 2 tbsp bourbon and 1/4 tsp freshly grated nutmeg to the egg mixture for a grown-up version.

Good Housekeeping, November 2008
Active time: 23 minutes
Total time: 1 hour 25 minutes plus chilling and cooling
Makes 10 servings

9 inch Baked Pie Shell
3/4 c. dark corn syrup
1/2 c. packed dark brown sugar
3 tbsp butter or margarine, melted
1 tsp vanilla extract
pinch salt
3 large eggs
1 1/2 c. pecan halves, toasted

Prepare 9 inch baked pie shell. Cool pie shell on wire rack at least 10 minutes. Reset oven control to 350.
In large bowl, with wire whisk, mix corn syrup, sugar, butter, vanilla, salt, and eggs until blended. With spoon, stir in pecans.
Pour filling into pie shell. Bake 43 to 45 minutes or until filling is set around edge but center jiggles slightly. Cool on wire rack at least 3 hours for easier slicing. Refrigerate leftovers up to 1 week.