Dough for single-crusted 9 inch pie
3 whole eggs
1 c. dark corn (Karo) syrup
2/3 c. dark brown sugar
5 tbsp. butter, melted and cooled
1/2 tbsp. vanilla extract
1 1/3 c. pecan halves
Unsweetened whipped cream as garnish

Place pie dough in 9 inch pie pan and crimp or flute edges.

Preheat oven to 425 degrees.

Beat eggs until yolks and whites are well-mixed. Add syrup, brown sugar, melted butter and vanilla extract. Mix well. Stir in pecans gently, taking care not to break them. Pour into pie shell.

Bake 15 minutes. Reduce heat to 350 degrees. Bake 20 to 25 minutes more, or until just set (interior is no longer syrupy; knife inserted will come out clean).

Remove from oven and let cool. Serve slightly warm, topped with unsweetened whipped cream if desired.