This is another recipe from of my mother’s collection.  My Dad did not like pecans so much, so my mom did not make this very often.  But whenever she made this pecan pie we were glad she did! Try out my recipe for a homemade pie crust, or if you are not ready to cross that bridge go ahead and use a ready made frozen pie shell. Ingredients: 1 ½ cups shelled raw pecans halves, first toasted on a cookie sheet in a 325 degree oven ½   cup light corn syrup 1 cup dark brown sugar, firmly packed 2 tablespoons melted butter 3 large size eggs, beaten.  If using jumbo eggs, cut back to two eggs or else the filling will not bake properly and will be runny.  Use 1 egg plus 2 yolks if your filling won’t set or takes too long to bake. This works for me as of 2018. 1 teaspoon vanilla ⅓ teaspoon salt 1 frozen prepared 9 inch pie crust – or make your own home made crust 1 extra egg, beaten, for an egg wash for the crust I have called for the pecans to be toasted first, before they are used in this recipe.  I think that toasted pecans produce more flavor in any recipe where they are cooked in a sugar syrup mixture.  If you just throw raw pecans in this recipe, they cook in liquid which does not allow them to toast properly.  They will not get dry and turn color and become flavorful like toasted/roasted nuts do.  If you toast them beforehand, they will acquire that flavor and give a richer taste to the recipe.  Spread the toasted pecans around inside the pie shell.  2019 - Air is the enemy of a good custard set.  When mixing the filling, keep a wooden spoon submerged in the mix to keep from forming air bubbles. Mix together the eggs alone, until creamy.  You do not want to introduce air like you do when making scrambled eggs. Add the corn syrup, brown sugar, butter, vanilla and salt in a bowl and combine gently to prevent more bubbles. Take the pie crust and just brush the top edge around with the egg wash.  This protects the top of the crust from burning and gives it a real bakery shop look! Pour the mixture into the shell with the pecans.  My Mom says to let this all stand for a few minutes to let the pecans float to the top of the filling.  I’m not sure if that actually does anything for this recipe, but I do it for Mom! This also may help the pie get itself rid of extra air bubbles. Try letting the pie stand for 30-60 minutes before baking. 2019 Tips for preventing air bubbles and foaming: 1. Combine eggs first, while not scrambling 2. Mix gently with a submerged spoon 3. Let stand 30-60 minutes to let air bubbles rise and pop. Frozen pie shells come in a flimsy aluminum pie plate.  Place the unbaked pie on a cookie sheet for support before you put it in the oven.  Extra step:  For a flakier bottom crust, pre-heat the cookie sheet alone for a few minutes before placing the unbaked pie on it to bake in the oven.  Otherwise, the bottom of the crust will become soggy as it bakes.  This really works! Better yet – try making a pie crust from scratch and bake it in a 9 inch by 1 ¼ (inside measure) glass pie pan. Bake at 350 degrees for 45-50 minutes until the center is fairly firm. In my oven I need to cover the pie with a “tent” of aluminum foil for about half of the total baking time.  This prevents over-browning of the lip of the crust while the filling needs the time to cook through. The pie filling may foam a bit and rise while baking.  Don’t worry – it will fall back into place as it cools.  Use a cooling rack to keep the pie off the work surface and let air get below the pie.  Otherwise, the bottom crust may stay so hot that it overcooks a bit while cooling. For an extra touch, you can roast a slice of this delicious pie in a 350 degree oven for 5-7 minutes just before serving.  That will heat the filling a little and gently toast the tips of the pecans and the crust for more flavor.