1 recipe for rich pie pastry, or prepared pie crust
4 tablespoons butter
1/3 cup light corn syrup
1/2 cup light brown sugar
1/4 cup heavy cream
1 teaspoon pure vanilla extract
3/4 cup whole pecan halves
Preheat the oven to 350 degrees.
Line a 10-inch pie or tart tin, preferably with a removable bottom, with
pastry. Line the pastry with wax paper and pour in rice or beans to weight
down the pastry. Bake 7 minutes. Remove the rice or beans and paper.
Put the butter in a heavy skillet and cook, stirring until it is light
brown. Add the corn syrup, brown sugar and cream, and cook, stirring, until
blended. Add the vanilla.
Arrange the pecan halves neatly and symmetrically over the partially
baked pie shell. Pour the syrup evenly over all. Place in the oven and bake
Yields 8-12 servings