Beverly’s Pecan Pie

1 9-inch pie shell; unbaked
3 eggs
¼ cup unsalted butter
1 cup Karo Light Corn Syrup
1 dash of sea salt
1 cup Pecan Valley Pecan Pieces
Whipped Cream

1. Preheat oven to 375ºF.
2. Sprinkle pecan pieces evenly over bottom of pie crust.
1. In a large mixing bowl mix eggs, butter, corn syrup, salt, and pecans until smooth. Pour into pie crust.
2. Bake in a preheated oven for 1 hour or until filling is almost set. If pie begins to brown too quickly before filling is set, place piece of aluminum foil over pie to retard further browning. (It should jiggle a little.) Cool completely before cutting.
3. Serve with generous amounts of Whipped Cream.

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