Mix, pour, bake. That's all there is to this pie. I make it every year for Christmas and Thanksgiving and I've never had it not turn out, because there's literally nowhere to go wrong.

The only thing I don't like about it is that people like it just as much as my apple and pumpkin pies which I put a lot more work into.

Step 1: Ingredients

9 inch Pie Crust (frozen or homemade, unbaked)

3 Eggs
2/3 C Sugar
1/2 t Salt
1/3 C Butter, melted
1 C Corn Syrup
1 C Pecan Halves

Step 2: Mix

Heat oven to 375F.

Mix everything except pecans. Add pecan, and stir to coat.

Step 3: Pour

Pour mixture into pie crust. The pecans will float, and that's good.

Step 4: Bake

Bake at 375F for 40-50 minutes (although it can take longer*).

Make a day ahead and serve cold, make a few hours ahead and serve warm, or make at the last minute and serve hot (allow to cool 10-20 minutes).

*When the pie is done it will look solid when jiggled and a knife inserted will come out with a thin clear film, not a milky one. The caramelized top will continue to improve up until the point where it burns, so don't be too concerned with over cooking.