Happy Thanksgiving

An old favorite-pecan pie from the Silver Palate.

Pecan Pie

4 eggs

1 cup dark brown sugar

3/4 cup light corn syrup

1/2 teaspoon salt

1/4 cup melted sweet butter (1/2 stick)

1 teaspoon vanilla extract

2 cups shelled pecans, chopped

9″ unbaked pie crust

1-1/2 cups shelled pecan halves (or however many you need to cover the pie)

Preheat oven to 400°. Line a 9″ pie pan with the pastry.

Beat eggs well in a large bowl. Add brown sugar, corn syrup, salt, melted butter and vanilla to the eggs, and mix thoroughly. Sprinkle chopped pecans in pastry-lined pan, pressing gently into bottom and sides of pastry. Pour egg mixture over pecans. Place pecan halves over pie.

Set pie on the middle rack of oven and bake for 10 minutes. Reduce heat to 325° and bake for 25 to 30 minutes longer, or until set. Remove from oven. Cool on rack and serve topped with whipped cream or vanilla ice cream.

Happy Thanksgiving!