1 9-inch pie shell; unbaked
3 eggs; slightly beaten
1 dash sea salt
1 cup granulated sugar
1 teaspoons all-purpose flour; heaping
2 teaspoons cornmeal
½ cup Karo Light Corn Syrup
½ cup Karo Dark Corn Syrup
½ cup unsalted butter/margarine; melted
1 pinch sea salt
1 teaspoon vanilla extract
1 teaspoon butternut extract
1½ cups Pecan Valley Pecan Pieces
1. Preheat oven to 350ºF.
2. Sprinkle pecan pieces evenly over bottom of pie crust.
3. In a large mixing bowl mix beaten eggs, salt, sugar, flour, cornmeal, Light and Dark Corn Syrup, melted butter until smooth. Pour into pie crust.
4. 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.
5. Serve with generous amounts of whipped cream.