Ann Criswell's Pecan Pie
This is Ann Criswell’s recipe from her Texas the Beautiful cookbook. Ann was the food editor for 36 years at the Houston Chronicle!
- ⅓ cup melted butter
- 1 cup sugar
- 1 cup Karo light corn syrup
- 1 teaspoon salt
- 1 Tablespoon vanilla extract
- 4 eggs
- 1 Café pie crust 10-inch
- 1 cup pecan halves
Combine the butter, sugar, corn syrup, salt, and vanilla in a bowl; mix well. Beat the eggs until very light. Add to corn syrup mixture. Pour into pie shell. Arrange the pecan halves on top. Bake at 350° until the filling is set and a knife inserted comes out clean.