Ingredients
4 large eggs1 cup sugar1/8 teaspoon salt1-1/2 cups dark corn syrup2 tablespoons plus 1 teaspoon butter, melted and cooled1 teaspoon vanilla extract1 cup pecan halves1 unbaked pastry shell (9 inches) Sweetened whipped cream, optional
Preparation
In a large bowl, beat eggs just until blended but not frothy. Add the sugar, salt and corn syrup. Stir butter and vanilla just until blended. Spread pecans in the bottom of pie shell. Pour in filling.
Place in a 350° oven and immediately reduce heat to 325°. Bake for 50-60 minutes or until a knife inserted in the center comes out clean. If desired, serve with whipped cream. Refrigerate leftovers.
