Diana Dunnington 11/2005
Preheat oven and bake at 300 F, 60 Minutes Place pie on center rack in oven
1 C dark brown C & H sugar (Don’t substitute sugar brands on this one. All other brands are white sugar with caramel added and change the flavor and consistency of the product)
1C White corn syrup (Karo)
¼ tsp salt
1 tsp real vanilla
3 whole eggs until very-very frothy
Stir: all above together. (set aside ½ cup of mixture as reserve)
Add: 1 ½ C pecans and stir (I use pecan pieces and don’t chop them up.)
Pour filling into a 9” raw single pie shell (You can purchase the shell in the frozen section of most grocery stores, or use a cook book for instructions)
Bake 60 min. Watch to make sure the top does not get to brown. I like to dress the top with a few ½ pecans to make it look extra special.
Cool, then refrigerate. Be sure to refrigerate left overs.
**I reserve a 1/2C of the egg mixture before adding the nuts and filling the pie shell. If I find I have room for any of the reserve mixture I add it before cooking. If there isn’t room, I dump it.