Here's my first contribution just in time for Thanksgiving:
Lion House Pecan Pie
Pastry for 1- crust pie (be sure to bake in 9 inch shell - an 8 inch shell will overflow)
3 eggs - slightly beaten
2 cups plus 3 tablespoons sugar
1/2 tsp salt
1/2 cup plus 1 1/2 tablespoons dark corn syrup
1/2 tsp vanilla
1 1/2 tablespoon butter - melted
1 1/2 cups pecans
In a large bowl, slightly beat the eggs, then add sugar and whisk together with a wire whisk. Add salt, corn syrup, vanilla and butter. Mix well.
Place pecans in bottom of an unbaked 9-inich pie shell arranging them however you like.. Pour filling evenly on top of pecans and bake at 350 degrees for 50 - 60 minutes or until filling is set. Allow to cool completely before cutting
Gramma Suey note: this is the pie I'm making this year - I've always used the Karo syrup recipe in the past. We prefer a recipe with dark Karo rather then white Karo because the dark syrup has more flavor.