Pecan Pie

I love my mom's Pecan Pie!  It has always been a holiday tradition.  It is something I am still working on.  The trick is to know when to take it out of the oven.  Too soon and it's soupy, too late and it will set up like a rock.

Pecan Pie

1/2 cup sugar
2 Tbl butter
2 eggs, beaten
2 Tbl flour
1/4 tsp salt
1 1/2 tsp vanilla
1 cup light corn syrup
1 1/4 cup pecans
1 9 inch deep pie crust

Cream sugar and butter.
Add beaten eggs
Stir in flour, salt, vanilla and syrup
Fold in pecans
Pour into 9 inch deep pie crust
Bake at 350 degrees for 30-35 minutes
Pie should have a slight giggle when removed
If not, continue baking, checking every 5 minutes
Remove from oven and place on a cooling rack

*Note: you want the pie to still have a very slight jiggle when you take it out of the oven so that while it is cooling the carryover heat will set the pie.