Southern Pecan Pie

• 1 whole Prepared, Unbaked Pie Shell
• 6 Tablespoons Butter, Softened At Room Temperature
• 3/4 cups Light Brown Sugar
• 1 cup Cane Syrup
• 4 whole Eggs
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Salt
• 1 cup Chopped Pecans
• 1 cup Pecan Halves

1. 1. Preheat oven to 350 F. Put the un-baked pie shell in your pie pan and set it aside.
2. 2. In a medium bowl cream the butter and light brown sugar. Whisk in the cane syrup until smooth. Whisk the eggs, vanilla and salt.
3. 3. Spread the chopped pecans in the bottom of the pie shell in an even layer.
4. 4. Slowly pour the syrup mixture over the chopped nuts.
5. 5. Arrange the pecan halves in an attractive manner on the top of the pie.
6. 6. Place a pie ring, or a ring made of aluminum foil around the edge of the pie crust. Put the pie pan on a large sheet pan if desired. Bake for 50 to 60 minutes rotating the pie halfway through cooking. The pie is done when the edges are set but the center is slightly jiggly.
7. 7. Set pan on a rack and allow pie to cool. Cool for several hours; overnight is best.
8. Serve at room temperature with whipped cream.

shell, butter, light brown sugar, syrup, eggs, vanilla, salt, pecans, pecan halves

Taken from tastykitchen.com/recipes/desserts/southern-pecan-pie-2/ (may not work)