preparation

• 1 Pre-heat oven to 350ºF
• 2 Roll out pie crust and extend pie crust over pie pan, cut off extra dough and leaving 1/2” over hang and press onto pie pan.
• 3 Prick base of pie crust all over with fork and chill for 30-40 minutes (10-15 in freezer)
• 4 In a small saucepan on low heat, melt butter and stir in sugar and syrup. Whisk until smooth.
• 5 Remove from heat.
• 6 In a small bowl beat eggs and add vanilla.
• 7 Slowly incorporate the syrup mixtue into the eggs and mix well.
• 8 In chilled pie crust, spread pecans evenly over the base, and pour over liquid batter.
• 9 Bake in oven 50 minutes to an hour until pie is set.
• 10 Let cool to room temperature and serve.
• 11 Top with whipped cream or ice cream optional.