- 1 9-inch pie shell; unbaked
- ⅔ cups dark or light corn syrup
- 1 cup light brown sugar, firmly packed
- ½ cup unsalted butter, cut in small pieces
- ½ cup heavy cream
- ⅛ teaspoon sea salt
- 8 egg yolks, beaten
- 2 teaspoons vanilla extract
- 1½ cups pecan pieces
- Preheat oven to 350ºF.
- In 2-quart saucepan over medium high heat, bring corn syrup, brown sugar, butter, cream, and salt to boil, stirring constantly; cook 2 to 3 minutes, stirring until sugar has melted and mixture is smooth. Remove from heat; let cool slightly.
- Pour in egg yolks, beating constantly until blended and smooth; beat in vanilla. Arrange pecans over bottom of pie-crust; pour filling over. Pecans will float to top.
- Bake in a preheated oven for 45 minutes until crust is golden and knife inserted near center of filling comes out clean. Cool complete on wire rack before serving.
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