Pecan Pie

Special thanks to Michelle Woods (who, I'm sure, has no memory of me) and Karen Leong Clancy (who does).

Preheat oven to 450°.

½ recipe for 2-crust pie, in a deep-dish pie plate.

Prepare pastry, allowing for a generous rim; prick bottom well, and bake for 5 minutes. Remove shell from oven, and reduce heat to 425°.

3 eggs
½ tsp salt
½ c dark brown sugar, well packed
½ c unsalted butter, melted
1 c dark corn syrup
1½ c pecan halves

Beat eggs and salt together until lemon colored. Continuing to beat, add sugar slowly; drizzle in the melted butter, and then add the corn syrup. Stir in pecans.

Pour into cooled pie crust. Bake for 10 minutes at 425°, then reduce heat to 325°; continue to bake for another 30 minutes.

Cool on rack.