Mother's Pecan Pie

Mother's Pecan Pie
(instructions are mine)

3 eggs, slightly beaten
1 tablespoon butter, melted
1 cup brown sugar
1 cup light corn syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecans

1 unbaked pie crust for 9-inch pie plate

Preheat oven to 350 degrees F. In a medium bowl, combine eggs, butter, and brown sugar; mix well. Add corn syrup, vanilla extract, and salt; stir until well mixed. Stir in pecans. Pour into unbaked pastry shell. Bake for 50 - 60 minutes, or until center springs back when touched. Shield the edges of the pastry with aluminum foil for about the last 20 minutes of baking to prevent over-browning. Cool on a wire rack.

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