Southern Pecan Pie

• 1 sheet refrigerated piecrust (half a 15-ounce package)
• 1 cup light corn syrup
• 1 cup packed light brown sugar
• 1/2 teaspoon salt
• 5 1/3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 cups toasted pecan halves
• Freshly whipped cream, for serving (optional)

1. Preheat the oven to 375 degrees F. Unroll the piecrust and place in a 9-inch pie plate.
2. Fold the overhang under and crimp the edge with a fork or your fingers.
3. Bake the crust until light golden brown, about 10 minutes.
4. Cool completely on a rack.
5. (Leave the oven on.)
6. Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl.
7. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
8. Finely chop 1/2 cup pecans and spread evenly over the piecrust.
9. Roughly chop another
10. 1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust.
11. Arrange the remaining 1 cup pecans on top in a decorative pattern.
12. Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes.
13. Cool completely on a rack.
14. Serve with whipped cream, if desired.
15. Photograph by Kana Okada

light corn syrup, brown sugar, salt, unsalted butter, vanilla, eggs, pecan halves, freshly whipped cream

Taken from www.foodnetwork.com/recipes/guy-fieri/southern-pecan-pie-recipe.html (may not work)