Southern Pecan Pie

By gina62_cooks

Ingredients

• 1 sheet refrigerated pie crust (1/2 a 15 oz package_
• 1 cup light corn syrup
• 1 cup packed light brown sugar
• 1/2 tsp salt
• 5 1/3 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 3 large eggs
• 2 cups toasted pecan halves

Preparation

Step 1

Preheat oven to 375. Unroll the pie crust and place in a 9-inch pie plate. Fold the overhang under and crimp the edge. Bake the crust til light golden brown, about 10 minutes. Cool completely on wire rack
Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. Lightly beat the eggs in small bowl, then whisk into the corn syrup mixture.
Finely chop 1/2 cup pecans and spread evenly over the pie crust. Roughly chop another 1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. Arrange the remaining 1 cup pecans on top in decorative pattern.
Bake til a knife inserted in the center comes out clean, 40 to 50 minutes. Cool completely on a rack.