My mom was known for her pies, including her pecan pie. Then one day I decided to add a special ingredient or two to the recipe she handed down. I didn't know the trouble I was getting into. Now I have neighbors begging me to make them this..bartering babysitting and yard work. I don't ever have enough pie plates or pecans to meet the demand, especially this time of year. :) But it is worth it to hear things like, "This is my favorite...I remember when my Grandma made pies like this," and "Is it bad that I'm on my second bite and I'm already thinking about having another piece?"
1Line large pie plate with crust, and decoratively crimp edges (I make a wave-y pattern with the edge.)
2Stir all ingredients together, adding nuts last after others are well blended. (I like to melt the butter in my Pyrex measuring cup, and after I've emptied it, use it to measure the syrups. They pour out more easily that way.)
Pour mixture into crust.
3Cover edges (crust) with pie shield or foil ( you will need 3 strips.) It's like making a little tent over the crust that completely covers it, with the shiny side of the foil facing out.) If you use foil, place the plate on a baking sheet so you don't disturb the foil when putting in the oven.
Bake at 350 degrees Fahrenheit for an hour or longer. (I start checking at 70 minutes, but ovens vary.)
********Bake it as long as possible before the crust gets burnt. The nuts may look a little scorched, but that's O.K. This is the secret to getting the amazing flavor to develop in the nuts and filling.********