It's that time of the year!

PECAN PIE extraordinaire!

PUREFOY HOTEL PECAN PIE

http://welovequilting.com/purefoy-hotels-famous-pecan-pie/

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   6        tb          Butter (NOT oleo)

   3/4     c           White sugar

   2        c           Pecan halves

   4        lg          Eggs

   1 1/4   c          WHITE Karo

   1                     Unbaked 10" pie shell

  Brown butter to golden brown in heavy skillet. Remove to bowl (not

  plastic) and stir in sugar. Add syrup in thin stream and beat in.

  Beat in eggs, one at a time. Toss pecans with mixture to coat. Pour

  all into unbaked pie shell. Bake at 425 F for 10 min, then turn oven

  down to 375 F for the rest of the cooking time -- 40-50 minutes,

  depending on the depth of the pie shell.  If crust starts to become

  too dark, cover entire pie with aluminum foil. Pie is done when

  pecans are a rich, dark brown and the filling is completely

  congealed.  (Tap with finger to test for firmness.)

  "N.B.  Never trust any pecan pie recipe calling for all dark karo,

  molasses (God forbid) or vanilla extract. All these interfere with

  the browned butter flavor.  Always use pecan halves, not chopped

  pecans."