This pecan pie is pure comfort. It's timeless. It reminds me of family gatherings under magnolia trees and my grandma's slow Southern drawl.
Since I had never made pecan pie before (weirdly enough), Zac's mom was kind enough to share her family recipe with me after we spontaneously bought a giant bag of pecans. It has a hint of maple and is the perfect consistency. Use whatever pie crust you prefer (I love this basic one).
Mix with a whisk:
2/3 cup white sugar
1/4 cup melted butter
1 cup syrup (mix of dark, light, and maple)
1 teaspoon vanilla
Pour over 1 1/2 cup pecans in unbaked crust. Bake for 55 minutes at 350 degrees and cool before eating.