Pecan pie

Perfect pecan pie has often eluded me. It will be just good and only great once in a while, mostly because I never seemed to use the same combination of ingredients twice in a row. So last week, I kept track of which ingredients precisely I used and the pie tasted perfect.

Mix 3 eggs with two-thirds cup light brown sugar, one cup light Karo syrup, one stick of butter melted, a quarter teaspoon salt and a generous teaspoon of vanilla. Pour over 1.5 or two cups of pecans in a pie dish. Bake at 350 until center is set. Divine, as long as you have a glass of milk. I like it with a handful of chocolate chips tossed in. Hubby does not. But we both think it makes great breakfast food!