Pecan Pie
1 ¼ cup sugar
½ cup light corn syrup
¼ cup butter
3 eggs, slightly beaten
2 cups pecans
1 teaspoon vanilla extract
1 9 inch unbaked gluten free pie shell
1. Preheat oven to 350 degrees.
2. Combine sugar, corn syrup, and butter in 2 quart saucepan. Bring to boil on high heat, stirring constantly until butter is melted.
3. Remove from heat, and gradually add hot syrup to beaten eggs, stirring constantly.
4. Add pecans and let it cool to lukewarm. Add vanilla extract to filling.
5. Pour filling into pie shell.
6. Bake for 40 – 45 minutes. For an 8 inch pie, bake for 50 – 60 minutes.
