Pat's Easy Pecan Pie

I wish I could say that I spend hours pouring over my pecan pie but notta! I buy deep dish crust or the crust you put in your own pie dish. I prick the bottom and sides with a fork and set aside. I chop one piling cup of pecans coursely and dump them in the crust. Pre-heat oven to 350%. Next in my 4cup glass measuring cup i pour 1 cup white karo syrup, 1 and 1/4 cup white sugar and 1/2 stick butter and put it in the microwave for one min at the time until it is just melted enough to stir and pour usually 1 and 1/2 min. While I do this in my mixer bowl I break 4 large eggs and beay until foamy and add 1tsp pure vanilla and 1/8 tsp butternut flavoring, by then the sugar is ready and I keep the mixer going on the eggs and pour the sugar mixture in until mixed well. Pour over the pecans in the shell and put it in the oven. This in important. The bottom rack of the oven needs to be on the second place from the bottom. Put the pie on that one. The second shelf needs to be 2 spaces up with a piece of foil laying on it over the pie. This will allow the pie to cooks evenly without browning the crust too much before the pie gets done. It usually takes between 45 mins to an hour. Every oven is different. When you check your pie you can tell when the gue part is set . Take it out and let stand for an hour before cutting. Serve with bryers natural vanilla ice cream for best reviews. This is my I love Ryan Farnsworth recipe!