Pecan Pie... yummy

1 cup white corn syrup
1 cup dark brown sugar, packed
1/3 tsp salt
1/3 cup butter, melted
1 tsp vanilla
3 eggs; slightly beaten
1 cup whole pecans
9" frozen Pillsbury pie crust ("deep dish" style recommended)

Turn your oven to 350 degrees to get it ready.

Combine the corn syrup, brown sugar, salt, butter and vanilla.Pack your brown sugar. Just go ahead and stick your cup in the bag, it makes things easier and less messy.Finish it off with a spoon in the mixing bowl you will use.

Dump in the brown sugar.Prepare your cup of corn syrup and dump it on the brown sugar. Add 1 teaspoon of vanilla.

Now, cut off enough butter to make 1/3 of a cup. It should say on the wrapper or you can just cut off an inch and a half like I did.Toss that in the microwave to melt it. Keep an eye on it.

Pour the butter all over the brown sugar.

All mixed well.

Now, crack the three eggs.

Beat them well and add them to the mixture.

Add 1/3 tsp of salt.

Get your frozen pie crust and place it on a cookie sheet. This is essential for when your pie boils over (and if you don't have a deep dish crust, it will). Burning sugar sends a nasty smell through the entire house and could even give the pie a slight odor after it's done. Please use a cookie sheet.After mixing your filling until it can't be mixed anymore, pour it into the pie shell.

Now, ready an overflowing cup of pecans. Mix candied and fresh pecans.

Now sprinkle the pecans all over the filling, making sure it covers it all. Sometimes you can "fill in the gaps" with diced pecans, if you like.

Stick it in a preheated 350 degree oven for 45-60 minutes. Now, if you used a smaller crust, you'll only need 45 minutes. But if you used a deep dish shell, you'll need the hour.