In this video, Betty makes her one-and-only favorite 40-year-old pecan pie recipe. I think you're going to *love* this one!Ingredients:9-inch unbaked pie crust1 cup dark corn syrup3/4 cup sugar (In my demonstration, I said 1 cup sugar, but 3/4 cup sugar is better.)2 tablespoons flour1 teaspoon salt2 eggs1/2 cup evaporated milk1 cup pecan halves1 teaspoon vanilla extractHeat the oven to 375 degrees. In a medium to large mixing bowl, mix together 3/4 cup sugar, 1 cup dark corn syrup, 2 tablespoons flour, and 1 teaspoon salt. Beat in 2 eggs, one at a time. Add 1/2 cup evaporated milk, 1 cup pecan halves, and 1 teaspoon vanilla extract, and mix well. Pour the mixture into the unbaked pie crust. Cover the edges of the crust with aluminum foil (cut in appropriate strips) to avoid over-baking the fluted crust. Bake 40 minutes, or until a toothpick inserted in the middle comes out clean. This is my all-time favorite pecan pie. I wouldn't think of trying to improve on it!
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