This recipe came, back in 2007, along with pounds and pounds of fresh Texas pecans, from my friend Sue Gibson. The pecan tree in her back yard had gone nuts (literally) that year and gave bushels of pecans.

I think this is one of the best pecan pie recipes I've used, and now it's my basic pecan pie recipe.

Texas Pecan Pie

1 stick oleo
1 cup sugar
1 cup white syrup
1/4 tsp salt
1 tsp vanilla
4 eggs
1 and 1/2 c pecans

1. Mix and heat the first 4 ingredients until sugar is fully dissolved. (Sue
says she boils it for 2 minutes.) Then let it cool for about a half hour.
2. Add 1 tsp vanilla
3. Beat the 4 eggs. Add the cooled syrup mixture to them.
4. Pour into the unbaked pie shell.
5. Top with pecans.

Bake at 350° for 55 minutes (325° for 55 minutes if using a glass pie plate). Cover crust edges with aluminum foil if it begins to get too brown.