Molli's Pecan Pie

Makes 2 Pies

Ingredients:

2 sticks butter
2 cups sugar
1 cup Karo Light syrup
1/2 cup Karo Dark syrup
1/2 cup King syrup
6 eggs, beaten
2 cups pecans
2 unbaked pie shells

Place 2 empty cookie sheet in the oven and preheat the oven to 350 degrees F. (Move the racks so you can put a pie on each shelf.)

Roll out the pie crust and place in the pan. Shape the edges of the crust and place in the fridge.

Crack the eggs into a bowl and lightly beat. Set aside.
In a saucepan melt the butter, but don't let it brown. After the butter melts, add the sugar and syrups. Cook stirring over medium heat until the sugar dissolves. Pour the mixture into a separate bowl. While whisking constantly, slowly stream in the eggs a little at a time. Mix well.
(If you like your pecans chopped, chop them up and add them to the mix at this time. )

Take the pie crust out of the fridge and brush the edges with an egg wash. If a lot of egg wash drips down the edges, use the pastry brush to brush the egg wash around the bottom of the crust.

Pour the pie filling in the crust. Top with pecans.
(If you're cooking for Mom, put in a ton of pecans, if you're cooking for Tana and Beky, do less).

Place each pie on a cookie sheet and bake for about 1 hour total. Rotate the pies 1/2 way though. The pies are done when they look firm, and are not "wet" looking between the pecans.

Update:

Pie crust making notes:

Get a cold stone board for underneath the pie crust, if possible. If you don't have a pastry board, place ice packs on the counter to chill it for a while.  Cut in the butter with a pastry cutter with thin wires that are kind of spread apart--this cuts the butter faster without getting it to mash together. Add the cold water and stir it with a wooden spoon quickly, so that it looks doughy and comes together and you're not stirring too long. Then wrap in plastic wrap and form into a flat disc--kind of thin and refrigerate.