Pecan Pie

I love that my Sweetheart likes to hold hands.

Still on the road. Home tomorrow.

Pecan Pie
Source: Newspaper Clipping from Grandma's Recipe Box

Ingredients:

Pastry for 9-inch on-crust pie
3 eggs
2/3 cups sugar
1/2 teaspoon salt
1/3 cup butter, melted
1 cup corn syrup
1 cup pecan halves or pieces

Heat oven to 375 degrees. Melt butter and set aside to cool. Beat eggs, sugar, salt, butter and syrup with hand beater. stir in pecans. Pour into pastry lined pie plate. bake until set, 40-50 minutes. Cool slightly. Serve warm or refrigerate.

Do ahead tip: After baking, cool pie 2 hours. Freeze uncovered at least 3 hours. Wrap and return to freezer. Store no longer than 1 month. Unwrap pie and thaw in refrigerator 20 minutes.