Pecan Pie III

The proportions of sugar, corn syrup, eggs, vanilla, and pecans are perfectly balanced. This is the quintessential pecan pie, made even more wonderful with a dollop of whipped cream.

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1 (9 inch) pie shell

3/4 cup white sugar

3/4 cup light corn syrup

3 eggs, beaten

1 teaspoon vanilla extract

1 pinch salt

1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C).

Prick pastry shell in several places with a fork and bake in preheated oven for 5 minutes. Remove and allow to cool.

In a large bowl, combine sugar, corn syrup, eggs, vanilla, salt, and pecans. Mix well, then pour into pie shell.

Bake in preheated oven for 45 minutes. Check after 30 minutes; if crust is getting too brown, cover edges with aluminum foil. When done, pie will be a little loose in center, but will set as it cools; do not overbake.

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