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| 1 | 9-inch single-crust pastry |
| 2/3 Tasse | Dark or light corn syrup |
| 1 Tasse | Light brown sugar, firmly packed |
| 1/2 Tasse | Butter, cut in small pieces |
| 1/2 Tasse | heavy cream |
| 1/8 Teelöffel | salt |
| 8 | Egg yolks beaten |
| 2 Teelöffel | vanilla extract |
| 1 1/2 Tasse | Pecan halves |
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Heat oven to 350 degrees F. Line 9-inch pie plate with pastry according to recipe. Refrigerate while you prepare filling.
In 2-quart saucepan over medium hight heat, bring corn syrup, brown sugar, butter, cream, and salt to boil, stirring constantly; cook 2 to 3 minutes, stirring until sugar has melted and mixture is smooth.
Remove from heat; let cool slightly. Pour in egg yolks, beating constantly until blended and smooth; beat in vanilla.
Arrange pecans over bottom of pie-crust; pour filling over. Pecans will float to top. Bake 45 minutes until crust is golden and knife inserted near center of filling comes out clean. Cool complete on wire rack before serving.
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