Magnolia's Pecan Pie

I am not a huge pie person, but I just love me some good pecan pie, and apparently it makes me talk all Southerny! It was my Dad's birthday way back in September, and for his birthday and a reward for doing so amazingly well with his weight watchers I decided I would make him a pie and chocolate cake. No better reward to loosing weight than eating junk food right! I have to admit I hate making pastry so Chris made the pastry for this, I don't have a clue what recipe he used, so I will just share the filing recipe, if it were up to me I'd just buy the frozen kind! Sorry Granny!

This is from one of my favorite baking cook books, Magnolia bakery, where they tell us that they got this recipe from a friends Texan grandma. I have also added chocolate chips to the bottom of the crust prior to pouring the filling it to make a taste chocolate pecan pie, but not everyone loves that.

Pecan Pie Filling

1/3 C unslated butter, softened to room temp
3/4 C firmly packed light brown sugar
3 large eggs, room temp
1 C light corn syrup (I actually ran out when I made this so used half light and half dark, didn't notice a huge difference)
1 tsp Vanilla extract
1/8 tsp salt
1 1/2 Cups coarsely chopped pecans (I save a few whole ones to throw on top too)

Directions:

1. Preheat oven to 375 degrees
2. In medium bowl, cream the butter and sugar. 
3. Once well creamed, add the remaining ingredients, except for the pecans, one at a time until each is well incorporated.
4. With spatula stir in pecans. 
5. Pour over prepared crust.
6. Bake for 50-60 minutes or until filling is fairly set (filling will firm up as it cools).
7. Allow pie to cool for at least 2 hours before serving.