The Best Pecan Pie

• 4 whole Large Eggs
• 1 cup Light Corn Syrup
• 1/3 cups Dark Brown Sugar (packed)
• 1/4 cups Granulated White Sugar
• 4 Tablespoons Unsalted Butter, Softened
• 1 teaspoon Real Vanilla Extract
• 1/2 teaspoons Kosher Salt
• 3 cups Pecan Halves
• 1 whole 9-Inch Pie Crust (See My Recipe Box)

1. Preheat oven to 375F and place rack in the lowest position in te oven (so the top pecans won't burn).
2. In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla and salt until smooth. Roughly chop 1-1/2 cups pecans and place in the bottom of the prepared pie crust. Top with the remaining 1-1/2 cups whole pecans and then pour the filling over the top. Set the pie onto a lined baking sheet and place into the preheated oven for 50-60 minutes or until the center slightly jiggles.
3. Cool pie completely in the pie plate before serving. Serve with whipped cream if desired.

eggs, syrup, brown sugar, ubc, unsalted butter, vanilla, kosher salt, pecan halves, pie crust

Taken from tastykitchen.com/recipes/desserts/the-best-pecan-pie/ (may not work)