Pecan Pie

1 piecrust
3 large eggs, lightly beaten
1/2 C light corn syrup
4 T butter, melted
pinch of salt
1 C packed dark brown sugar
2 tsps pure vanilla extract
1 1/2 C pecan halves, toasted and roughly cut(reserve a handful of full ones to decorate top)

Preheat oven to 400 degrees. Fit the crust into a 9 in. pie plate. Crimp the edges with a fork. Mix everything but the pecans together well, then stir in the nuts and pour into pie crust. Scatter reserved pecans on top of pie. Bake 15 min. at 400 degrees, then lower the heat to 350 degrees and bake for 45 minutes. If the pie crust is getting too dark, cover with a strip of tin foil. Transfer pie to a rack to cool.

Notes: To toast pecans-bake at 300 degrees for 5-10 minutes, tossing occasionally. To roughly cut pecans a couple seconds in the food processor is perfect. The pie crust darkens quickly, it worked perfectly to cover it with tin foil after the first 15 minutes of baking.

This pie was super easy to make and delicious!