As per Liz’s request…This is a wonderful receipt, because it’s buttery and pecan-y but not too sweet. It is kind of pain though. I use Julia Child’s pastry, but the Pillsbury ready-to-bake crusts are fine. *You only need the bottom crust.

Ingredients:
One and two-thirds cups sugar
1 cup water
2 Tbs vinegar
One-half cup butter
4 eggs, beaten
1-2 cups pecan halves (depending on how big your pie pan is)

Directions:
Preheat oven to 350.

Put your crust into the pie dish and stab all over with a fork. Pinch around the edges so they look pretty. Next, put your pecan halves in, spreading them out, so they’re evenly distributed.

Combine first 3 ingredients and boil until you can spin a thread. This means you stir the hell out of it and periodically tip a spoonful into a glass of cold water to see if it makes a candy ribbon. I really don’t know how to describe it any better…you’ll know it when it happens. You don’t want it to turn into glue though. Expect to stir for at least 10 minutes.

Once you’ve spun a thread, remove from fire and add the butter, mixing well. Pour into eggs a tiny bit at a time (so you don’t scramble them), beating furiously with a whisk.

Pour over the pecans and bake for about 50 minutes at 350-degrees. It will smell divine while it’s cooking.