Pecan Pie

• 1 pie crust, pre-baked
• 1 1/2 cups pecan halves
• 4 egg yolks
• 1/2 cup lyle's golden syrup
• 1/2 cup light brown sugar
• 4 tablespoons unsalted butter, softened
• 1/4 cup heavy cream
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees.
2. Place the pecans in the baked crust.
3. In a medium, heavy-bottomed saucepan, combine egg yolks, golden syrup, brown sugar, butter, cream & salt. Cook over moderately low heat, stirring constantly & WITHOUT letting the mixture boil for 7 to 10 minutes until the mixture begins to thicken slightly (160 degrees F on a candy thermometer).
4. Remove from the heat & stir in the vanilla.
5. Pour the filling over the pecans in the pie shell and place a foil ring around the top of the crust to prevent overbrowning.
6. Bake at 350 for 20 minutes or until filling is puffed & golden and just beginning to bubble around the edges. Filling will shimmy slightly when moved.
7. Cool completely on a rack, about 45 minutes, before unmolding.

pie crust, pecan halves, egg yolks, golden syrup, light brown sugar, unsalted butter, heavy cream, salt, vanilla

Taken from www.food.com/recipe/pecan-pie-262484 (may not work)