Before you pass this up thinking that you have hundreds of pecan pie recipes, let me assure you that this one is absolutely awesome and different. Last Fall I had mentioned that I had bought a little Holiday Celebrations cookbook for $1 on a clearance table. It has such great recipes which have become some of my favorite. Two weeks ago while looking for a pecan pie recipe for Thanksgiving, I remembered this little book and started looking through it and there on page 106 was a recipe for Southern Pecan Pie. As I read it, I noticed that it used light brown sugar instead of granulated sugar. Well, folks, both Frosty and I agree that this pecan pie is the best we have ever had. I just put a mini one in the oven as we were already craving it again and didn’t want to wait for Christmas. At this age, we figure that even if having way too much pecan pie shortens our life span by a year or two, it was worth it and we will go with a smile on our faces, knowing that we went out having the best pecan pie EVER!.  So push away the old traditional recipe and venture out of your comfort zone. Whether you pronounce it PEE Can or PeCAN, your in for a treat!

1 unbaked pie crust (if you want points in your Heavenly Crown, make it homemade)

1 cup light brown sugar, firmly packed

1 cup light corn syrup

4 eggs

2 tables melted butter

1/8 teas salt ( I don’t even bother with this as it just doesn’t make a difference)

1/2 teas vanilla

1 cup pecans

Mix all filling ingredients together and whisk until well combined. Pour into unbaked pie shell and place in preheated oven. Bake at 375 for about 40-45 minutes.