- 1/2 (15-ounce) package refrigerated piecrusts
- 4 large eggs
- 1 cup dark corn syrup
- 3/4 cup sugar
- 1/3 cup butter or margarine, melted
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 3/4 cup pecan halves
How to Make It
Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
Beat eggs and next 5 ingredients at medium speed with an electric mixer until smooth. Stir in chopped pecans; pour into prepared piecrust. Arrange pecan halves on top.
Bake at 350° for 50 minutes, shielding edges with aluminum foil after 30 minutes to prevent excessive browning.