The following note is from the website where I found the recipe:
Life got in the way of a pecan pie baking spree, but I did manage to make four. Out of the four, I was able to nail down a really good, straightforward, classic pecan pie recipe. This is based on a recipe from “Cooking Pleasures” magazine. What I like about it is that it sets up nicely at room temperature, is soft (but definitely not runny), and has a rich caramel flavor, but no “twang”. Todd and my friend both agreed, it was the best-ever. Now I’m not saying it’s the best in the world, but it was the best of all the ones I made.
1 (9-inch deep dish) unbaked pie shell
1 1/2 cups pecan halves
4 Tablespoons unsalted butter
3 large eggs
1 cup light corn syrup or Karo “brown sugar” corn syrup (I used dark syrup, but would've used the brown sugar variety if I'd had it. -LuAnn)
3/4 cup packed dark brown sugar
2 Tablespoons whipping cream
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
Preheat oven to 350ºF.
Place pecans in a large skillet and turn heat to medium high.
Cook pecans for 2 minutes, stirring often.
Reduce heat slightly, add butter to skillet with pecans, and “stir-fry” butter and pecans until butter melts and browns – take care not to burn.
This should only take about 3 minutes.
Remove from heat.
In medium bowl, stir (do not beat) together eggs, corn syrup, brown sugar, cream, vanilla and salt.
Stir in melted butter/pecan mixture then pour filling into unbaked crust.
Bake for 45-50 minutes or until top is golden brown and appears set.
The pie should still be slightly jiggly in center.
Let cool completely at room temperature.
Transfer to refrigerator to chill.
Source: www.cookiemadness.net; recipe adapted from Cooking Pleasures magazine
Posted (and tested by) LuAnn