3 eggs
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup light brown sugar, firmly packed
2 tablespoons melted butter
1 cup pecan halves
pie shell, unbaked, 9-inch
sweetened whipped cream
PREPARATION: In a medium mixing bowl, whisk eggs to beat slightly. Stir in corn syrup, salt, vanilla extract, brown sugar, and butter; stir to blend well.Stir in nuts and pour into unbaked pie shell. Bake at 400° F.for 15 minutes; reduce heat to 350° and bake 30 to 35 minutes longer. Outer edge of filling should appear set. Let butterscotch pecan pie cool completely on a rack. If desired, decorate the edge with whipped cream. Yum!!
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