• 9″ pie crust
• 2 c pecans (or walnuts)
• 5 eggs
• 1 c sugar
• 1/2 c brown sugar
• pinch salt
• 6 T butter, melted
• 1 T vanilla

1. Prebake pecans while heating oven to 425, shake and stir 5 minutes.
2. Prebake pie crust at 425 10 minutes. Reduce oven to 375.
3. Cool pecans and chop half of them.
4. Beat eggs until foamy. Beat in sugars, salt, and butter.
5. Warm mixture in pan until hot to touch — do not boil. Add vanilla and pecans.
6. Put pie plate on baking sheet and pour the pan mixture into the still-hot crust.
7. Bake till shakes like jello but is still moist = 30-40 minutes.
8. Cool on rack.

*Butterscotch pecan pie: Use 4 eggs, 1 c brown sugar, and add 3/4 c cream. Omit white sugar. Add cream with the eggs.