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3 lg. eggs, lightly beaten
1/2 c. sugar
1 c. dark corn syrup
1/4 c. sour cream
2 tsp. vanilla extract
1/4 tsp. salt
1 1/4 c. pecan halves
1 prebaked 9 in. pie shell

Preheat oven to 400 degrees.

Whisk the eggs, sugar, and corn syrup together in large bowl until thoroughly combined. Then vigorously whisk in the sour cream, vanilla extract, and salt, and set aside.

Place the pecans in an even layer in the pastry shell, rounded side up, for a pretty arrangement. Carefully pour the egg mixture over them, not to disturb the pecans, transfer the pie to a baking sheet, and place it in the bottom third of the oven.

Bake the pie for 10 minutes, then REDUCE the heat to 350 degrees and continue baking until the filling is set, another 35 minutes. Best when served at room temperature.

Serves 8.

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