Pecan Pie

(From various Helen Corbitt cookbooks)
 Shared by Dean Damon
Helen Corbitt was a renowned Texas chef and was, among other positions, the Director of Food Services for Neiman-Marcus. She got this pecan pie recipe from the housemother of the Scottish Rite Dormitory at the University of Texas in Austin.

• Preheat your oven to 425 degrees
• Ingredients

• 3 eggs

• 2 Tbsp. sugar

• 2 Tbsp. Flour

• 2 cups of dark Karo syrup

• 1 tsp. vanilla extract

• ¼ tsp. salt

• 1 cup of pecan halves

• 9” unbaked pie shell (see my pie crust recipe at www.piesintheskybydean.com)

• Beat the eggs until light. Add the sugar and flour and beat well.
• Add the Karo syrup, vanilla, salt, pecans and mix. Pour mixture into the pie shell.
• Bake at 425 degrees for 10 minutes, then reduce the oven to 325 degrees and cook for about another 45 minutes.
• Note: Do not cook this pie in a convection oven. If you cook it at high altitude, increase both temperature settings by 25 degrees.