1cuplight brown sugar or granulated sugarOR 1/2 cup each
4largeeggs
3Tbspbuttermelted
1tsppure vanilla extract
1/2tspsalt
2cupspecan halves
whipped cream for serving
Instructions
Preheat the oven to 350°F. Press pie crust firmly into pie dish. Set aside.
In a medium size mixing bowl, whisk together corn syrup, sugar, eggs, butter, vanilla and salt.
Add pecans, stirring until fully coated and evenly distributed.
Pour filling into pie crust. Use a spoon to space pecans evenly.
Bake for 60-70 minutes. Check at 40 minutes and lay a piece of foil on top to prevent over browning, if needed. Center should be set when gently shaken or reaches 200°F.
Cool on a cooling rack for at least 4 hours or chill prior to cutting.
Serve at room temperature or chilled with whipped cream.
Notes
To make fresh whipped cream, using an electric mixer whip 2 cups heavy cream with 1 tsp of vanilla and 1/4 cup sugar until stiff peaks form. Be careful not to over beat, taste and adjust the level of sweetness to your liking.
Whipped cream should be whipped the day you're planning to serve it. Store chilled.