|For the edge, I used pie crust cutters from Williams-Sonoma|
9" unbaked pie crust
1 cup light corn syrup
1 cup firmly packed brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
1/4 t. salt
1 T. vanilla
1 heaping cup pecan halves, chopped
In a large bowl, combine corn syrup, sugar, eggs, butter, salt & vanilla. Put the chopped pecans in the bottom of the unbaked pie crust. Pour the filling on top of the nuts.
Bake the pie at 350 for 45-50 minutes or until set. If the edges of the pie crust start to brown too quickly, cover with foil for the remaining cooking time. I like to use one of those pie crust protector rings.
Cool the pie for several hours on a cooling rack before slicing. Serve with a dollop of whipped cream.
I am sharing with:
Sweets for Saturday
Tea Party Tuesday
Full Plate Thursday