Despite the best of intentions, my boyfriend is lucky to get one homecooked meal a week out of me. Luckily, he has a weakness for pecan pie, and I have an easy recipe that permits me to keep him happy with minimal effort. It’s a wonderful cold weather dessert even after the Thanksgiving holidays have given way to the Christmas season.

From allrecipes.com and my tiny kitchen to you:

INGREDIENTS

  • 3 eggs
  • 1 cup brown sugar
  • 1 tablespoon all-purpose flour
  • 1 cup corn syrup
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecans
  • 1 (9 inch) unbaked pie shell 

DIRECTIONS 

  1. Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan.
  2. In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.

This recipe is perfect for the Pilsbury pie crust rolls–two pies out of every package!