This is the easiest pecan pie recipe imaginable, but I don't use this recipe because of that. It's the best! A bit less sweet than many pecan pies. Also a good pie to freeze for later. It will expand, so don't worry if your pie pan is not full before cooking.
Unbaked pie shell
2/3 cup sugar
1/2 tsp. salt
1/2 cup light corn syrup
2 tbs. butter or margarine, melted
1 tsp. vanilla extract
1 cup pecans (I use a bit more)
12 pecan halves
Fit pie pastry into pie pan and flute edges.
Put eggs, sugar, salt, syrup, butter and vanilla in blender container or food processor and blend well.
Add one cup pecans and blend just enough to chop nuts coarsely. Poor into pie shell. Place pecan halves on top.
Bake in hot oven (435 degrees) for 15 minutes. Reduce heat to 350 degrees and continue baking until top is lightly browned, about 30 minutes.
If your grocery store stocks the kind of shrivelled, sad pecans that we find around here, allow me to suggest you order pecans from SunnyLand Farms. Worth every penny!