I found this recipe in my early twenties when I was first learning to cook. Each week I would visit our local library and borrow a stack of cookbooks which I read in the evenings as if they were novels. I found many of my favorite recipes that way, including this one.
As I recall, the recipe was the one used in the cafeteria of the USDA. It was one of their most popular desserts and workers even purchased entire pies at holiday time. I have used this same recipe ever since. It’s easy to make and it bakes up perfect every time. I’ve never bothered to try any other recipes. No need. I have never tasted a pecan pie that was any better than this one.
USDA PECAN PIE
1/8 tsp. salt
2 tbsp. plus 1 tsp. melted butter
1 tsp. vanilla
1 c. sugar
1 1/2 c. dark Karo
1 c. pecan halves
Beat eggs just until blended but not frothy. Add sugar, salt and syrup. Add cool melted butter and vanilla, mixing just enough to blend. Spread nuts in bottom of pie shell. Pour in filling. Bake in a preheated oven at 325 degrees for 50-60 minutes. Do not overbake.