Easy as Pie: Award winning Pecan Pie

Dear Kara,

I love your detox breakfast, it sounds really good.

I know we are past Thanksgiving but I wanted to wait to share this recipe until I made it myself. Southern Living knows good pecan pie and I decided to make their #1 recipe. This recipe won ages ago and my Mother has been making it since I was a little girl. Until this year, I didn't know how easy it actually is. Of course this isn't healthy but it sure is delish! The pie was gone in a blink this Thanksgiving and I plan to make it again for Christmas.

So....
-1 15-ounce package refrigerated piecrusts (or you can make your own)
-3 Large Eggs
-1 Cup of sugar
-3/4 Cup of light corn syrup
-2 Tbs. of butter
-2 Tspns. of vanilla extract
-1/4 Tspn. salt
-1.5 (12 ounces) of pecan halves

*Preheat oven to 350 degrees
1. Once the piecrusts are at room temperature unfold and stack the two together and gently press together and place in 9" pie plate. (most frozen pie crusts come in a metal pie plate already)

2. Mix together eggs and remaining ingredients one at a time in the order that they appear.

3. Pour mixture into piecrust and bake for 55 minutes or until set.

I recommend serving warm with vanilla ice cream sprinkled with a touch of cinnamon.

It really can't get any easier.

XOOXOXXOOXOX
Margaret

PS,
Another thing I loved was that this Thanksgiving we had fennel on the table with the desserts. This is an Italian thing but is great to curb the sugar craving.