When you think Pecan Pie this is what comes to mind. I generally use whole pecans for a fancy look. Chopped pecans are easier to eat and cut so they have a place in my heart too, I’m not judgy.

Pecan Pie Filling

1 cup Karo light corn syrup

3 eggs

1 cup sugar

2 tablespoons butter, melted

1 teaspoon vanilla

1 1/2 cups pecans

1 (9-inch) unbaked pie crust

Preheat oven to 350°F.

In a pie shell place the pecans pretty side up.

In a mixing bowl, mix corn syrup, eggs, sugar, butter, and vanilla. It will look white and fluffy. Pour filling into pie crust. Take a few minute to turn every pecan right way up, you can even arrange them in concentric circles, assure they’ve been dunked in the sugar mixture.

Bake on center rack of oven until center reaches 200°F and springs back when tapped lightly, about 55 to 70 minutes.