- 1 10-inch pie shell; unbaked
- 6 tablespoons unsalted butter
- ¾ cups granulated sugar
- 2 cups pecan halves
- 4 large eggs
- 1¼ cups Karo Light Corn Syrup
- Preheat oven to 375ºF.
- Brown butter to golden brown in heavy skillet. Remove to bowl (not plastic) and stir in sugar. Add syrup in thin stream and beat in. Beat in eggs, one at a time. Toss pecans with mixture to coat. Pour all into unbaked pie shell.
- Bake in a preheated oven for 10 minutes.
- Turn oven down to 375ºF for the rest of the cooking time; 40 to 50 minutes, depending on the depth of the pie shell. If crust starts to become too dark, cover entire pie with aluminum foil. Pie is done when pecans are a rich, dark brown and the filling is completely congealed. (Tap with finger to test for firmness.)
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