1 receipe basic pie crust
1 cup sugar
1 1/2 cups, plus 2 tablespoons dark corn syrup
7 tablespoons unsalted butter, cut into large pieces
1/8 teaspoon salt
4 large eggs, lightly beaten with a fork, at room temperature
1/2 teaspoon vanilla extract
1 1/2 cups pecan halves
Preheat oven to 350 degrees.
Place the pie curst in the pie plate and refrigerate until ready to use.
Heat the sugar and corn syrup in a small saucepan over low heat, stirring occasionally, until the sugar is dissolved, about 5 minutes. Transfer the mixture to a medium-sized bowl.
Stir in the butter and the salt and allow the mixture to cool for 8-10 minutes, stirring occasionally.
Add the eggs and vanilla to the cooled sugar mixture while beating constantly with a whisk. Stir in the pecans. Pour the iflling into the pie shell.
Bake the pie on the center rack of the oven until the top is fully risen, set, and crisp to the touch, 50-55 minutes. The surface will be covered with little cracks that will settle.
Remove the pie plate from oven and cool. May be served plain, with ice cream or whipped cream.
