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• 1/2 cup melted butter
• 1 cup light brown sugar
• 1 cup light corn syrup
• 3 eggs, lightly beaten
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1-1/3 cups pecan pieces
• Unbaked 9-inch pie shell

Preheat oven to 450°F.

Mix together the butter, eggs, brown sugar, corn syrup, salt and vanilla. Whisk until smooth. Blend in pecans. Pour into pie shell.

Bake 10 minutes at 450°F; then lower heat to 350°F and bake an additional 40 to 45 minutes.

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Note: You can use pecan halves arranged in an attractive pattern for the top layer if you like, but people will remember this pie more for its taste than its looks.

Note: Here are links to our piecrust recipes. Either standard or butter pastry is right for this pie.

• Standard Pie Pastry
• Butter Pastry
• Graham Cracker Crust
• Gingersnap Crust
• Vanilla Wafer Crust
• Chocolate Cookie Crust
• Coconut-Shortbread Piecrust

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