This super simple recipe for Papa's Pecan Pie is the only pecan recipe you will need.
3whole eggs, slightly beaten
3/4cuplight corn syrup
1 1/2cuppecans(chopped or whole)
Prepare your 9-inch pie crust, put it in your pie plate, and put it back into the fridge.
Heat the oven to 350 degrees with a cookie tray in it (preferably on a lower rack) - allow the cookie pan to heat up while the oven heats up.
Slightly beat three eggs. Gently whisk in brown sugar, salt, cornstarch, and the melted butter. Add the vanilla and the corn syrup and stir to combine.
Put the pecans into the bottom of your pie plate. Pour the filling over the top of the pecans. Put the pie plate onto the hot cookie tray and let the pie cook for about an hour.
My dad says to let it cook for 45 to 60 minutes but my pecan pie always takes the full hour. To avoid a burnt pie crust, fold some tin foil around the edges of the pie crust before you put it in (or use a pie ring) and take it off when you only have about 15 minutes to go so the crust can get slightly browned.