Robb's caramel pecan pie

 
                          ROBB'S CARAMEL PECAN PIE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pies                             Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    9-inch single-crust pastry
      2/3   c            Dark or light corn syrup
    1       c            Light brown sugar,
                         - firmly packed
      1/2   c            Butter, cut in small pieces
      1/2   c            Heavy cream
      1/8   ts           Salt
    8                    Egg yolks, beaten
    2       ts           Vanilla extract
    1 1/2   c            Pecan halves
 
   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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