Rich Pecan Pie


9-inch pie shell, baked 15 minutes at 350 degrees with paper and weights
tablespoons butter, at room temperature
cup firmly packed dark brown sugar
large eggs
tablespoons all-purpose flour
teaspoon salt
1 1/2
cups light corn syrup
teaspoon pure vanilla extract
cups (8 ounces) pecan halves



Preheat the oven to 350 degrees.  Prebake the pie shell 15 minutes. 


To make the filling, cream the butter and sugar with a wooden spoon.  Add the eggs one at a time, beating well to incorporate each one before adding the next.  In a small bowl, combine the flour and salt, then beat them into the butter mixture.  Add the corn syrup and vanilla and again beat to incorporate.


Place the pecan halves in the prebaked pie shell and pour the filling over them.  Place the pie on the center rack in the oven.  Bake for approximately 45 to 50 minutes. 


Set the pie on a wire rack to cool.