Delicious, not too sticky or sweet, and we’ve never had a fail with this recipe.

• Single recipe pie crust
• ½ cup sugar
• 1 cup dark or light corn syrup
• 2 eggs, lightly beaten
• 1 tablespoon flour
• Pinch salt
• 1-2 tablespoons butter, melted
• 1 teaspoon vanilla
• Pecan halves – enough to cover 9-inch pie

Preheat oven to 325 degrees; line an 8- or 9-inch pie pan with pie crust. Mix all ingredients except pecans and pour into pie pan. Top with pecans (you can spend a lot of time arranging them prettily, or just plop them on), and lightly dunk the pecans in the syrup before baking. Bake at 325 degrees for 45 minutes.

You also can finely chop about another 1/2 cup of pecans and mix them in with the filling before topping the pie with pecan halves, but most of the time they will float to the top anyway.