pecan pie

*notice how the photos have been so much better since i found my camera and i haven't been using my cell phone camera?

I finally baked a pecan pie! i don't know what took me so long to bake one. it's not like i'm scared of pecan pie like i'm scared of yeast. i think it's because i almost never buy pecans, even though i love pecans. i finally got ryan to try a pecan and he said "eh not so bad". BUT he has still not eaten a piece of pie yet! 

i baked the pecan pie because i'm trying to use up everything in the kitchen since i'm moving soon, and i had everything to bake this. surprisingly it was very easy positioning the pecans on the pie, even though they weren't all halves they were mostly quarter pieces and smaller. this pie has less of a corn syrup flavor, that wasn't done on purpose. i didn't want to buy dark corn syrup since i already had a giant light corn syrup i almost never use and i had a jar of molasses melinda had given me when she moved. so there ya go 3/4 cup light syrup and 1/4 cup molasses = 1 cup dark corn syrup. also i used 2 jumbo eggs instead of 3 eggs and it congealed just fine.

3 eggs, beaten

1 cup of dark corn syrup

3/4 cup of granulated sugar

1/4 cup of butter (4 tablespoons)

1 tablespoon of white wine vinegar

4 ounces of pecans, halved

1 unbaked 9-inch pie crust (either store-bought or homemade)

Directions

In a small saucepan melt the butter and cool slightly.

In a large bowl, combine and stir the sugar, the syrup and the vinegar.

Add the melted butter and the beaten eggs. Pour the mixture into an unbaked pie crust.

Place the pecans on the top of the mixture and crust. Start on the edge and work your way inside.

Then take a fork and push down slightly on each pecan so it is in the mixture a bit.

Bake at 350 degrees F. until firm, which is about 1 hour.