Ingredients

• 1 1/2 cups pecan halves
• 1 (4 oz) stick butter (regular or unsalted)
• 3 large eggs
• 1 cup sugar
• 1 cup dark corn syrup (or use 1/2 dark plus 1/2 light)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 unbaked pie shell – use homemade or refrigerated

Directions

1. Lay 1 cup of the pecan halves on a cookie sheet and bake at 400 for about 6-8 minutes or until toasted. Let cool, then chop so that you have 1 cup chopped toasted pecans and about a half cup of pecan halves (these will be the border).

2. Melt the butter in saucepan set over medium heat and cook it just until it starts to brown. Remove from heat and let it cool for about 10 minutes.

3. Whisk the eggs lightly in a large mixing bowl. Whisk in the sugar, corn syrup, vanilla and salt. Pour in the semi-cooled browned butter.

4. Put the chopped pecans in the unbaked pie shell and pour the filling over the top. Use the remaining 1/2 cup pecan halves to make a border. Bake at 400 for 10 minutes, then reduce heat to 325 degrees F. and bake for another 35 minutes. Remove from oven. Pecan should still be fairly jiggly, but will set as it cools. Let it cool at room temperature for a few hours.

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