Delicious Pecan Pie‏

3 eggs, beaten

3/4 cup light corn syrup

2 tablespoons dark corn syrup

3/4 cup light brown sugar

3 tablespoons butter, melted

1 pinch salt

1 1/2 cup pecans, quartered (I just chop them)

1 cup pecan halves

Directions

Preheat oven to 350 degrees F.

On a floured surface flatten dough ball large enough to make one crust with a rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.

To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter and salt. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie. Bake in a preheated 350 degrees F oven for one hour or until firm. (Cover edge of crust around the pie top with foil so it does not burn. Just fold the foil around the edge.) Let cool for one hour before serving because it takes awhile to set up. 

Last time I made this pie I was out of dark corn syrup so I used all light. With the brown sugar to color it, it looked just great and tasted fine.