This is truly the best pecan pie you can imagine. This was a big seller at the bakery and we also baked them for a local restaurant.
Butterscotch Pecan Pie
3 eggs
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup light brown sugar, firmly packed
2 tablespoons melted butter
1 cup pecan halves
pie shell, unbaked, 9-inch
sweetened whipped cream or whipped topping
In a medium mixing bowl, whisk eggs to beat slightly. Stir in corn syrup, salt, vanilla, brown sugar, and butter; stir to blend well. Stir in nuts and pour into unbaked pie shell.
Bake at 400° F. for 15 minutes; reduce heat to 350° and bake 30 to 35 minutes longer. Outer edge of filling should appear set. Let pie cool completely on a rack.
If desired, decorate the edge with whipped topping, or serve with whipped cream or whipped topping.
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