Yield: 1 Servings
Measure | Ingredient |
---|---|
⅓ cup | Butter |
1 cup | Light corn syrup |
3 | Eggs |
1 teaspoon | Vanilla |
¼ teaspoon | Salt |
1 cup | Dark brown sugar |
1 cup | Pecan halves |
In 1 quart glass measuring bowl (I use pyrex), melt ⅓ c butter, usually 30 seconds on high. Stir in remaining ingredients. Pour into baked pie crust shell. Cook on medium, 18 to 20 minutes. Turn once during cooking.
Hints: White sugar is made by removing the molasses, so I simply reverse the process to make my own brown sugar. Add as much or as little molasses to your white sugar as you like. I do the same thing to light corn syrup.