3 large eggs
1 cup light corn syrup
1 tsp. pure vanilla extract
1/3 cup light brown sugar, firmly packed
1/3 cup granulated sugar
2½ tbsp. unsalted butler, melted and cooled
Pinch of salt
2 cups pecan halves
1 cup chilled heavy cream, whipped
Preheat oven to 350°F. Line a pie plate with the crust and flute around the edge. Beat the eggs lightly, stir in the syrup and vanilla. In a small bowl, combine the two sugars until smooth. Add the sugars, butter, salt to the syrup mixture. Spread the pecans evenly on the bottom of the shell and pour the filling over them. Bake the pie 55 to 60 minutes. Cool before serving with unsweetened whipped cream.
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