Ingredients
1 pie shell 9 inches unbaked
1 cup brown sugar firmly packed
1 cup dark corn syrup
4 eggs
2 tbsp melted butter
1/8 tsp salt
1 cup pecan halves
Directions
Line a 9 inch pie pan with a crust either from scratch or with your pre-made pie crust. Line the crust with the pecan halves.
Combine the remaining ingredients in a glass bowl and beat until smooth. Pour into the unbaked pastry. Bake at 375 degrees for 45 to 50 minutes.
Prevent the outer pie crust from over browning by covering the outside edge with aluminum foil or a pie crust edge shield (hoop).
1 pie shell 9 inches unbaked
1 cup brown sugar firmly packed
1 cup dark corn syrup
4 eggs
2 tbsp melted butter
1/8 tsp salt
1 cup pecan halves
Directions
Line a 9 inch pie pan with a crust either from scratch or with your pre-made pie crust. Line the crust with the pecan halves.
Combine the remaining ingredients in a glass bowl and beat until smooth. Pour into the unbaked pastry. Bake at 375 degrees for 45 to 50 minutes.
Prevent the outer pie crust from over browning by covering the outside edge with aluminum foil or a pie crust edge shield (hoop).
