PECAN PIE

1 unbaked pie shell		.25 t. salt
6 large eggs			8 T. unsalted butter, melted
2 c. dark corn syrup		2.5 c. pecan halves
1.3 c. dark brown sugar	2 t. vanilla extract

Preheat oven to 350°. 

Beat eggs, syrup, sugar, and salt until well blended, then quickly whisk in butter. Stir in pecans and vanilla. Pour into unbaked pie crust. Bake for 20 minutes, then cover with foil. Continue baking until center is just set and knife inserted 1 inch from edge comes out clean, about 30-40 more minutes. Do not over bake. Cool on rack. 

Serve with whipped cream.