1Line pastry-filled pie plate with foil and add pie weights, uncooked rice or dry beans, to hold down crust. Place in 375°F oven to pre-bake 5 minutes.
2Remove pastry-lined pie plate to cooling rack.
3Meanwhile, in large bowl, using wire whisk, combine eggs, sugars and corn syrup. Add butter, vanilla and salt; blend well. Stir in pecans. Pour into partially baked pie crust. Place filled pie in oven and bake until filling is set, about 50 minutes.
4Pie is done when edges of filling are firm and center slightly quivery.
5Remove to cooling rack and cool at least 1 1/2 hours.
6Serve warm or at room temperature. Add sweetened whipped cream or vanilla ice cream for the perfect holiday indulgence.
source: Family Features
1 unbaked 9-inch pastry pie shell in clear glass pie plate
3 large eggs
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 cup light corn syrup
5 tablespoons melted butter or margarine
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
2 cups lightly toasted halves or coarsely chopped pecans