Pecan pie is one of my favorite desserts. This is my version of the Southern classic.
1 pre-made pie crust (you can make you own, but I'm too lazy for that)
1 1/2 to 2 cups pecans
2 eggs, whisked
1/4 cup butter, melted
1 to 2 teaspoons vanilla extract (I like it a bit sweet, so I use 2 teaspoons)
2 tablespoons flour (though I've used pancake mix before as the flour had weevils in it)
1/2 cup of sugar (I prefer Sugar in the Raw)
1 cup light Karo corn syrup
A splash of Laird's AppleJack (optional, but it's delicious so you should use it.)
A dash of salt
Preheat oven to 350 F. Using a nine inch pie pan, lay in the pie crust and cut off any access. Add in the pecans. In a bowl mix the other ingredients until completely blended. Side note, if I was hard pressed for an amount, I'd use 1 tablespoon of the AppleJack, but that is based entirely on taste. Once the mixture is mixed, pour over the pecans. Bake for 1 hour.
I love my pecan pie still a touch warm and with a scoop of vanilla bean ice cream. It's absolutely heavenly.