One of my favorite fall pies is pecan. Recently, I've started using pre-chopped pecans instead of pecan halves. The real reason is that chopped pecans is all I had available to use at work (Royal Grounds)*, but it has the nice added benefit of making the pie easier to cut into slices.
Pecan Pie
Spread out 1 cup chopped pecans (or pecan halves) in the pie crust.
Mix together: 1/3c melted butter, 3 eggs, 1c corn syrup (dark is better), 1/2 t salt, 1/2t vanilla and 1c sugar. Pour this mixture over the pecans.
Bake @ 350 degrees Fahrenheit until the edges of the pie are set. It's ok for the middle to be a little big jiggly still, but not the whole pie. I usually bang on the oven door or the oven rack to assess how much the pie jiggles. For pecan, this is the best way for me to be able to tell if it is done.
Allow to cool to room temperature (feel the center bottom of the pan to be sure) before cutting into it. It's best to refrigerate it too.
*The pie in the photo is currently for sale, by the slice, at Royal Grounds Coffee, in Minneapolis.
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