by Shi Spearrin

Ingredients

• 1 refrigerated pie crust, half of a 15 oz. package, softened as directed
  • alternatively, you can simply use a premade, frozen pie crust
• 1-3/4 cups pecan halves
• 3/4 cup dark corn syrup
• 1/2 cup packed dark brown sugar
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 3 large eggs

Instructions

1. Preheat oven to 425 degrees. Line a 9 inch glass pie plate with the pie crust dough. Fold overhang under and pinch to form a decorative edge.
2. Line the pie shell with foil, fill with dried beans or uncooked rice and bake 15 minutes. Remove foil with beans or rice and return to oven until golden, 5 to 10 minutes longer. Cool on a wire rack.
3. Reduce oven temperature to 350 degrees. Coarsely chop 1 cup pecans. Reserve remaining pecan halves.
4. In large bowl, using a wire whisk, mix the corn syrup, brown sugar, melted butter, vanilla and eggs until blended. Stir in chopped pecans and pecan halves.
5. Pour the mixed filling into the pie crust.
6. Bake for 45-50 minutes, until the edges of the filling are set (center will jiggle slightly).
7. Cool completely on a wire rack.
8. If you like, garnish with whipped cream before serving. Enjoy!