This summer, Tracy’s oldest son turned 18.  Instead of cake, he asked for a dessert smorgasbord (a kid after my own heart) so he could have a dessert sampler-platter of sorts.  Here is the birthday boy with his buffet!

The four of us girls and our Mom each made a different dessert, based on his request.  Side note:  there is no discussion needed when desserts are requested around us!!   Anywho, Mom and I were talking about pecan pie recipes, we made them slightly different, so we combined the two versions and this recipe was born.  It is seriously, without a doubt, the best pecan pie known to a pecan pie lover.  So, if you have a hankering, or if you need a knock-your-socks-off pecan pie, this will be your go-to from now on!  ~Kathy

Ingredients: 

• 1 (9”) deep dish unbaked pie crust
• 4 eggs, plus one egg yolk
• 1 c. dark brown sugar
• ¾ c. light corn syrup
• 3 T. pancake syrup
• 1 tsp. vanilla
• ½ tsp salt
• 4 T. butter, melted
• 1 ½ c. pecans, chopped
• ½ c. pecans halves

Instructions:

1. Preheat oven to 400˚F.
2. In a small bowl, beat eggs and egg yolk until combined but not foamy.
3. Add brown sugar, mix well.  In large mixing bowl, combine corn syrup, pancake syrup, vanilla, salt and melted butter.
4. Pour in egg mixture and combine well.
5. Evenly distribute chopped pecans into bottom of pie shell.
6. Arrange pecan halves over the top of the chopped pecans.
7. Slowly pour corn syrup mixture over pecans, not disturbing the pecans as much as possible.
8. Bake for 10 minutes at 400˚F.
9. Lower the oven temperature to 325˚ and bake an additional 40 – 45 minutes until center is completely cooked through.
10. Allow to cool completely before serving.