Cajun & Creole : Eula Mae's Pecan Pie

• 2 tablespoons butter, softened
  
• 3/4 cup sugar
  
• 3 large eggs
  
• 3/4 cup light corn syrup
  
• 2 cups ground pecans
  
• 1 tablespoon clear vanilla flavoring
  
• 1 recipe Basic Pie Crust
  

Preheat oven to 350°F.

Cream butter and sugar together in a large mixing bowl. Add eggs and whisk to blend well. Add corn syrup, pecans, and vanilla and mix well.

Pour into prepared pie crust. Bake until pie puffs and is golden, about 45 minutes. Remove from oven and let cool. Pie will deflate a bit as it cools.

Makes one 9-inch pie, 6 servings.

"During the fall, we pick pecans and always shell them to store in the freezer to use in pies and other desserts. Most people make pecan pies with pecan halves. But I've been making this one, with ground pecans, for years and it's become my signature pie! I think you'll like the difference in the texture." Recipe from "Eula Mae's Cajun Kitchen Cookbook."