Prep: 15 minutes | Total Time: 70 Minutes | Serves: 8

Ingredients:

• 1 frozen deep-dish pie crust, thawed (9 inch)
• 1/4 cup (½ stick) unsalted butter, melted
• 3/4 cup light corn syrup
• 3/4 cup sugar
• 1/2 teaspoon table salt
• 2-1/2 cups Fisher® Pecan Halves
• 3 eggs
• 2 teaspoons vanilla

1. Heat oven to 375°F. Place pie crust on baking sheet; line crust with parchment paper or foil and fill with pie weights or dry beans. Bake 20 minutes or until crust is firm and dry; cool slightly. Remove parchment and pie weights. Reduce oven to 325°F.
2. Meanwhile, melt butter in small saucepan on medium heat. Stir in corn syrup, sugar and salt. Cook 4-6 minutes or until warm and glossy, stirring frequently. Reserve 1 cup Fisher® Pecan Halves; coarsely chop remaining nuts.
3. Whisk eggs and vanilla in large bowl. Add warm butter mixture to eggs, whisking constantly until well blended. Stir in nuts and pieces; pour into prepared crust.
4. Bake 50-55 minutes or until slightly puffed and center is almost set. Cool completely on wire rack.
5. When ready to serve, let stand at room temperature 15-20 minutes before slicing.
6. For perfect slices, refrigerate until firm before slicing.
7. Refrigerate leftovers for up to 4 days.
8. To serve warm, heat slices in 225°F oven for 15 min.