Southern Pecan Pie

• Pastry for a 9-inch pie shell
• 3 large eggs
• 1 cup light corn syrup
• 1 teaspoon vanilla extract
• 13 cup packed light-brown sugar
• 13 cup granulated sugar
• 2 1/2 tablespoons unsalted butter, melted and cooled
• Pinch of salt
• 2 cups pecan halves
• 1 cup heavy cream, chilled (optional)

1. Line a pie pan with the pastry and crimp the edges.
2. Refrigerate the pastry shell while preparing the filling.
3. Preheat oven to 350 degrees.
4. In a large bowl beat the eggs until blended but not frothy.
5. Stir in the corn syrup and the vanilla.
6. Mix the brown and granulated sugars together in a small bowl, making sure there are no lumps.
7. Stir the sugars, the melted butter and the salt into the egg mixture.
8. Spread the pecans over the bottom of the pastry shell.
9. Pour the filling mixture over the pecans.
10. Bake the pie 55 to 60 minutes, until the filling is slightly puffed and a knife inserted in the filling off-center, about 2 1/2 inches from the edge, comes out clean.
11. Allow the pie to cool to room temperature.
12. If desired, whip the cream and serve it on the side.

pastry, eggs, light corn syrup, vanilla, lightbrown sugar, sugar, unsalted butter, salt, pecan halves, heavy cream

Taken from cooking.nytimes.com/recipes/736 (may not work)