Ingredients:3 large eggs, beaten
1 c. light corn syrup
1/8 tsp. salt
1 tsp. vanilla extract
1 c. light brown sugar, firmly packed
2 Tbsp. melted butter
1 1/4 c. pecan halves
Preparation:
In a mixing bowl, combine the beaten eggs, corn syrup, salt, vanilla, brown sugar and melted butter; stir to blend well. Stir in pecans; pour into unbaked pie shell. Bake at 400° F. for 15 minutes; reduce heat to 350° and bake 25 to 30 minutes longer. Cover crust edge with foil if browning too much. Outer edge of filling should be slightly puffed and set and middle will not be very jiggly. Let the pie cool completely on a rack. ~ Chef Wilkinson ~
In a mixing bowl, combine the beaten eggs, corn syrup, salt, vanilla, brown sugar and melted butter; stir to blend well. Stir in pecans; pour into unbaked pie shell. Bake at 400° F. for 15 minutes; reduce heat to 350° and bake 25 to 30 minutes longer. Cover crust edge with foil if browning too much. Outer edge of filling should be slightly puffed and set and middle will not be very jiggly. Let the pie cool completely on a rack. ~ Chef Wilkinson ~
