7 tablespoons unsalted butter
1 cup plus 2¾ tablespoons packed brown sugar
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1 teaspoon flour (err on the lighter side)
1 cup plus 1¾ tablespoons light corn syrup
3/4 teaspoon salt (err on the heavier side)
1½ teaspoons vanilla extract
12/3 cups chopped pecans
4 large eggs, beaten
1 10-inch pie crust
Heat oven to 365 degrees.
In a medium saucepan, heat butter, brown sugar, corn syrup, flour and salt to a low boil and stir frequently for 1 minute. Remove from heat and stir in the nuts and vanilla. Wait about 5 minutes then stir in the beaten eggs.
Pour mixture into a pie crust and brush the edges with an egg wash (1 beaten egg plus 1 tablespoon water). Bake on middle-lower rack for 6 minutes, then cover loosely (tent) with foil and bake another 32 minutes. Remove foil and bake 28 minutes or until middle is only slightly loose. Cool at room temperature for 10 minutes, then cool in refrigerator.
Donnalyn Vojta, Crust'em Sweets, Palatine