Ingredients

4 eggs

1/2 c. packed dark-brown sugar

1/2 c. granulated sugar

1 c. light corn syrup

1 1/2 tsp. vanilla extract

1 1/2 c. pecan halves

1 single piecrust

Whipped cream or topping

Preparation

  1. Heat oven to 350
  2. beat eggs slightly in bowl. Add both kinds of sugar, the corn syrup and vanilla. Stir in pecans. Roll out pastry to a 12 inch circle. Fir into a 9 inch deep pie plate. Decoratively crimp edges, set pie plate on heavy duty baking sheet. Pour filling into pie shell.
  3. Bake at 350 for 55 minutes, until knife inserted midway between center and rim tests clean. Cool on rack to room temperature. Serve with whipped cream or toping, if desired.