Ingredients:
9″ pie shell
1-1/2 cups coarsely chopped pecans
1/3 cup butter
3/4 cup packed brown sugar
1/4 cup sugar
1/4 teaspoon salt
3 eggs
1/2 cup light corn syrup
1 tablespoon vanilla
3/4 cup large pecan halves

Preparation:
Preheat oven to 400 degrees. Place unbaked pie crust 1 in freezer until ready to bake. Bake pie shell until lightly browned, about 6 minutes.
As soon as you take the pie shell comes out of the oven, decrease oven temperature to 300 degrees.
Melt butter in a saucepan. Remove from heat; mix in sugars and salt with wire whisk until combined. Beat in eggs, one at a time, then beat in corn syrup and vanilla.
Place saucepan over low heat. Cook and stir constantly with wire whisk until mixture is thickened and warm, about 7-10 minutes. You have to stir constantly with a whisk so the mixture cooks evenly and the eggs don’t scramble on the bottom of the pan. Remove from heat and strain into a large bowl (to remove any cooked egg!), then stir in the chopped pecans.
Pour the hot pecan mixture into hot pie crust. Place large pecan halves on top of the filling in a decorative pattern.
Bake the pie until center feels set but soft when touched with your finger, and moves slightly when the pie is gently jiggled, about 40-55 minutes. You may need to cover the edges of the crust with foil to prevent over browning. Transfer pie to wire rack and let cool completely, at least 5 hours. Enjoy!!