1 pie crust
3 eggs
1/2 c. whipping cream
1/2 c. dark corn syrup
1/4 tsp. salt
1/4 tsp. cinnamon
1 c. sugar
1/2 tsp. vanilla
2 tbsp. butter, room temp.
3 1/2 c. pecan halves (about 12 oz.)

Place all ingredients in blender in order listed, except crust and 1 cup of pecans. Blend until nuts are coarsely chopped. Stir occasionally. Pour into pie crust. Arrange remaining pecans decoratively atop pie. Bake in 400 oven until crust browns and filling puffs, about 35 minutes.