Makes 1 (9-inch) pie, 6 to 8 servings
1/4 cup butter, softened
2/3 cup packed brown sugar
1 cup dark or light corn syrup
1 cup whole pecan halves
2 teaspoons vanilla extract
Whipped Cream (optional)
Prepare dough for crust. Use half to line a 9-inch pie pan. Use remaining dough to make a second pie or freeze well-wrapped several months. Preheat oven to 450F (230C).
In a medium-sized bowl, beat butter and brown sugar until smooth and light. Whisk in eggs.
Stir in syrup, pecans and vanilla. Pour into unbaked crust. Bake 10 minutes; reduce oven temperature to 350F (175C) and bake 30 to 35 minutes longer or until pie is set. Cool. Serve with whipped cream, if desired.