A 23 cm pie pan lined with shortcrust pastry, lightly blind-baked
1 cup sugar
1 cup light corn syrup
1/3 cup melted butter
1/2 teaspoon salt
1 teaspoon vanilla or 3 tablespoons bourbon
1 1/2 cups pecan halves, lightly toasted
Preheat oven to 190 C.
Beat all the ingredient except the pecans until well blended. Add the pecans and pour into the pastry shell. You may want to reserve some of the prettiest pecans to decorate the top.
Bake for 40-50 minutes or until the pie has a uniform ‘domed’ appearance, then remove to a wire rack to cool. Serve with cream or vanilla ice cream.