Whiskey Tango Foxtrot!?

...if I do say so myself.

I know this because I just had a slice of it for quality assurance testing purposes.

Well, two, actually.  But they were fairly small.  I'll be taking one to Rory & Kami's place tomorrow for their Orphan Thanksgiving.  The other one is mine.  Mine!  (Well, okay, snippy and Twoson will be allowed to have some, I guess.)

This pie is unlike almost any other pecan pie I've ever tasted.  I got the recipe from my mother, who got it from an old cookbook long ago.  I think the difference is that the sugar and Karo syrup are caramelized before you mix all the ingredients together, so it's a much stiffer filling than most.  Anyhow...just in case you have any interest in The World's Best Pecan Pie, I present the recipe:

Ingredients:
5 eggs
2 tsp vanilla
1.5 cups sugar
2 cups Dark Karo Syrup (one bottle)
2 cups pecans, whole or pieces
2 pie shells (frozen or make your own)

Instructions:
Beat the eggs in a bowl.
Boil the sugar and Karo Syrup for two minutes, until very liquid (stirring constantly).
Pour the liquid over the eggs.
Add butter, vanilla and pecans.  Stir.
Pour the filling into the two pie crusts.

Bake the pies for 50-60 minutes at 350 degrees.