As a kid growing up in central Texas, I can fondly remember the overwhelming scent of my mom's award-winning pecan pie baking in the oven. There aren't many pecan trees in Pennsylvania, but the days of picking and shelling pecans as a kid will always be something I'll never forget. Today is National Pecan Pie Day, so Warren and I couldn't pass up the day without whipping one up! Enjoy!

Pecan Pie Ingredients

• 9 inch pastry shell 
• 1/2 cup sugar
• 1 cup light corn syrup
• 1/4 cup butter or margarine
• 1 tsp. vanilla
• 1 cup pecans
• 3 eggs
• 1/4 tsp. salt

Cream together sugar and butter. Add syrup, salt, vanilla, and eggs, one at a time, beating after each egg is added. Stir in pecans. Pour into pastry shell and bake at 350 degrees for 1 hour. Let cool and enjoy. 

For an added scoop of goodness, we added a little butter pecan flavored ice cream from The Cup, our local dairy store here in Bethlehem.