Easiest Pecan Pie Ever

I just got back from spending a week in Colorado Springs, while my brother got promoted to Captain and got some Bronze Medal thing for what he did in Iraq. (I didn’t know you could get an award for watching movies and playing video games all day. I should have a Medal of Honor if so.) While we were all there, we hosted an early Turkey Day so that my brother wouldn’t have to fly to California. Since Scott’s favorite pie is pecan, and is also MY favorite- I decided to make it. I am used to just buying pre made pie crust and filling it with canned cherry goop and calling it a home made pie. Pecan seemed like it would be more difficult, I figured there would be some kind of caramelization of sugar needed, resulting in a charred buttery mess. To my surprise, it was actually really easy. Here’s your ingredients. (I actually memorized it, it was that simple)

• 1 stick of butter
• 3 eggs
• 1 cup sugar
• 1 cup Karo syrup
• 1 cup chopped pecans
• hand full of whole pecans

So basically, all that is in this freggin pie is sugar and nuts. (Which is what my boyfriend mostly consists of anyways, so we are right on track)

1. Put the pre made pie crust in a pie tin
2. Melt butter in saucepan- don’t burn
3. stir in Karo syrup and sugar until sugar melts
4. add eggs and pecans and stir all together
5. pour the goop into the pie tin
6. Top the pie with whole pecans to make it look pretty
7. bake for 1 hour at 350 degrees

Keep in mind that the pie WILL overflow. I have no idea why, maybe it was the Colorado elevation… But it was pretty frightening. Put a cookie sheet under the pie so it doesn’t get all over your oven. Once you start to think the pie is going to explode, it shrinks down, and compacts the sugary goo and makes it turn into pure bliss. I highly recommend this recipe if you suck at cooking. You have to be a god damned retard not to be able to make this.