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Wednesday, September 20, 2006

Ryan Marlow's Pecan Pie

8 to 12 servings

This recipe saves time by calling for a store-bought crust, but you can always make your own if you have a favorite recipe. Baker Ryan Marlow, 16, baked this and won best in show in the Fairfax County 4-H Fair. He adapted the pie from a recipe in the 1972 American Business Women's Association [of Statesville, N.C.] Cookbook.

3 eggs

8 ounces light brown sugar

Salt

4 ounces (1 stick) salted butter, melted

2 teaspoons vanilla extract

1 1/4 cups coarsely chopped pecans

One 9-inch prepared pastry shell, uncooked

Preheat the oven to 350 degrees.

In a medium bowl, beat the eggs lightly and then add the brown sugar, a pinch of salt, melted butter and the vanilla extract, stirring to combine. Add the pecans and stir until well to combine. Pour into the pastry shell. Bake for 40 to 50 minutes, or until a knife inserted halfway between the center and the edge comes out clean. Cool slightly on a rack. Serve warm or at room temperature.

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