Pecan Pie

1 bag (16 oz.) pecans
1 9" unbaked pie shell (or may use home made vinegar pie crust recipe for shell)
1/3 c. butter, melted
3/4 c. brown sugar
3/4 c. light Karo corn syrup
3 large eggs
1 1/2 tsp. vanilla

Preheat oven to 350. Place Pecans on cookie sheet and bake for 10 minutes. Stir pecans half way (5 min) and place back in oven for remaining 5 minutes. Cool pecans. Once cooled place in bag and crush into smaller pieces. Place broken pecan pieces in unbaked pie shell. Meanwhile, Melt butter in medium saucepan. Add brown sugar, stir until dissolved. Pour into large mixing bowl. Add corn syrup and mix again. Add vanilla, eggs beating to mix well, but not foamy. Pour batter over pecans. Bake at 350 for approximately 60 minutes or until top is slightly browned and puffed up. This wil fall during cooling. This pie cuts best when chilled. This pie also freezes well. Serves 8.

1 bag (16 oz.) pecans
1 9" unbaked pie shell (or may use home made vinegar pie crust recipe for shell)
1/3 c. butter, melted
3/4 c. brown sugar
3/4 c. light Karo corn syrup
3 large eggs
1 1/2 tsp. vanilla

Preheat oven to 350. Place Pecans on cookie sheet and bake for 10 minutes. Stir pecans half way (5 min) and place back in oven for remaining 5 minutes. Cool pecans. Once cooled place in bag and crush into smaller pieces. Place broken pecan pieces in unbaked pie shell. Meanwhile, Melt butter in medium saucepan. Add brown sugar, stir until dissolved. Pour into large mixing bowl. Add corn syrup and mix again. Add vanilla, eggs beating to mix well, but not foamy. Pour batter over pecans. Bake at 350 for approximately 60 minutes or until top is slightly browned and puffed up. This wil fall during cooling. This pie cuts best when chilled. This pie also freezes well. Serves 8.