In our household, Christmas dessert must include pecan pie or we have some unhappy people. My favorite recipe is one that has been used for over 25 years (when Kelsey was a wee one). I was on the organizing committee for the Calgary Flames Wives Charitable Organization and we decided to do a cookbook for a fundraiser. All the players, coaches, staff and owners contributed their favorite recipes. This recipe is from Becky Hotchkiss and I asked her for it for the cookbook because she had made it for a dinner that she had us to and I fell in love with it. I believe it was published in the "Red Hot Recipes" cookbook around 1985 or so. This pie has pecans throughout it and no thick jelly layer. It has a heavenly, buttery flavor that is delightful and has converted several "non pecan pie eaters" to people who fight over the last piece. Give it a try and you may find that you will want to make it at times other than Christmas!
From the Calgary Flames Cookbook "Red Hot Recipes"
1 cup white sugar
½ tsp. salt
1 ½ tsp. vanilla
1 cup dark corn syrup
½ cup butter
2 cups of coarsely chopped pecans
+ enough pecan halves to line side of pie pan (optional)
9” unbaked pie crust shell
Preheat oven to 325°F. Prepare pie crust shell using favorite recipe or a ready-made on.
Press pecan halves around the edge of the unbaked pie shell.
In saucepan combine sugar, salt and syrup. Simmer until sugar is dissolved.
Beat eggs until foamy.
Into syrup, stir butter, vanilla, and pecans. Add eggs.
Turn into the pie shell and bake for 40 minutes. Pie should be just barely set in the middle; do not overbake.