I love when the weather starts to get cool and the air begins to feel crisp. It always makes me want to bake! Nothing says fall like a warm pecan pie with the warm comforting filling topped with sweet and salty pecans.  We always managed to make a pecan pie or two around the Holidays growing up, and that’s what they remind me of.

The scent of a Pecan Pie in the oven is heavenly, and the best part is that they are Oh so Easy to make! Topped with some fresh Vanilla Bean ice cream, it was hard to put the Fork down!

My recipe was adapted from Southern Living’s Farmers Market Cookbook – the original recipe was for a triple nut tart.

Pecan Pie Tart

1 packaged refridgerated pie crust

1 cup sugar

1/2 cup light corn syrup

1/4 cup butter

4 large eggs lightly beaten

1 tsp good  vanilla extract

1/4 tsp salt

1.5 cups or 1 large bag whole pecans

Preheat your oven to 400 degrees. Unroll Pie crust in to a greased and floured 9.5 inch tart pan. Prick bottom of pie crust with fork.  Bake at 400 degrees for 10 minutes, or until golden. cool on wire rack, reduce oven to 325 degrees. Stir together sugar, corn syrup, and butter over medium heat until the butter melts and sugar disloves. Cool slightly before adding in eggs vanilla and salt. stir well. Pour mixture in to cooled tart shell, and top with Pecans. Be sure not to overfill your tart as it will rise slightly while baking.  Bake for 55 minutes or until set.