Pecan Pie

This is the best pecan pie I have ever tasted.  It is my Mom's recipe.  It is really quite simple also!

1 C. Light Corn Syrup
1 C. Light Brown Sugar
1/4 tsp Salt
1/3 C. Melted Butter
1 tsp. Vanilla
3 Eggs, slightly beaten
1 heaping C. Pecan Halves
1 frozen 9" pie crust (or make your own)


Combine syrup, sugar, salt, butter, vanilla in a bowl and mix well.  (You do NOT heat it up on the stove).  Add slightly beaten eggs.  Add pecans.  Pour into unbaked pie shell.  Bake in preheated oven at 350 for 45-50 min.  Bake on a baking sheet in case it runs over.  It will seem a little runny when you take it out.  It will set up as it cools.  Allow to cool, serve with ice-cream or whipped cream.  It is very rich, you will only need a small slice.

Notes:
*** LIGHT corn syrup means the white colored, not dark colored corn syrup
*** This time when I went to buy corn syrup it was stocked by the pancake syrup instead of by the baking supplies.
***I just use a store-bought frozen pie crust, I think they are just as good as making it from scratch.

Easy Key Lime Pie

This recipe is adapted from "Easy Key Lime Pie I" from Dinner2 from AllRecipes.com

10 egg yolks, beaten
(2) 14 oz cans sweetened condensed milk...28 oz total
1 C. key lime juice (different than lime juice)
9 inch prepared graham cracker crust
Cool whip and lime slices for the top

Preheat oven to 375
In a bowl combine egg yolks, sweetened condensed milk and lime juice.  (You do not cook the pie filling before pouring into the crust)
Mix well
Pour enough into graham cracker crust to fill the crust.  You will NOT use all of the filling.  The filling will NOT rise at all while baking.
Bake in preheated oven at 375 for 25 min.  It will still be jiggly when you pull it out.  It does NOT brown on top.
Allow to cool.
Top with whipped cream and lime slices.  (this is important...or this pie looks really plain)

Pecan Pie

This recipe was from a woman in my home ward growing up.  It is the best pecan pie I have ever tasted.

Mix the following in a bowl
1 C. white corn syrup
1 C. brown sugar (I do light brown, but you can also use dark brown)
1/3 C. melted butter
1 tsp vanilla
1/4 tsp salt

Add
3 whole eggs, slightly beaten

Add
1 1/2 C. pecans (6 oz bag is 1 1/2 C)

Pour into an unbaked pie shell.  Cover pie crust edges with tinfoil.  Bake @ 350 for a total of 60 min.  Remove the tinfoil 5 minutes before finished baking.  The pie will still be jiggly when you pull it out.  Cool and top each slice with icecream or whipped cream.  It is very rich, so serve small slices.