3 eggs
1/2 c. heavy cream less 1 tbsp.
1 c. sugar
2 tbsp. butter
1 tsp. vanilla
1/8 tsp. salt
1/2 c. dark corn syrup
1 tbsp. cooking sherry
1/4 tsp. rum extract
1 1/2 c. pecan halves or large pieces

Put eggs, sugar, cream, vanilla, butter, corn syrup, salt, cooking sherry and rum extract in medium bowl. Beat well with spoon. Add pecans and mix. Pour into baked pie shell. (When baking pie shell, use weights; don't prick the crust.)

Bake at 375°F for 45 to 50 minutes until set in center. Use knife to see if comes out clean as with custard.