Classic Pecan Pie

My step-mom, Elaine, makes the best pecan pie ever! I look forward to Thanksgiving every year for two reasons: to be with my family, and to have a piece of Elaine's famous pecan pie. Also, as Elaine said, "be sure to follow the suggestion for preheating the cookie sheet--it helps keep the bottom of the pie from being undercooked..."

INGREDIENTS

• 3 eggs
• 1 cup sugar
• 1 cup Karo® Light OR Dark Corn Syrup
• 2 tablespoons butter OR margarine, melted
• 1 teaspoon vanilla extract
• 1-1/2 cups (6 ounces) pecans
• 1 (9-inch) unbaked or frozen** deep-dish pie crust

DIRECTIONS

Preheat oven to 350°F.

Beat eggs slightly with fork in medium bowl. Add sugar, Karo® Corn Syrup, butter and vanilla; stir until blended. Stir in pecans. Place pie dough in pie pan. Pour pecan filling into pie crust.

Bake 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.

**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.