Tujague’s Pecan Pie

1 9-inch pie shell; unbaked
3 eggs
1 cup granulated sugar
⅔ cups Karo Dark Corn Syrup
2 tablespoons unsalted butter; melted
1 teaspoon vanilla extract
⅛ teaspoon sea salt
3 tablespoons Armagnac or other brandy
1½ cups Pecan Valley Pecan Halves

1. Preheat oven to 400ºF.
2. In a glass mixing bowl beat the eggs, blending in the granulated sugar, syrup, butter, vanilla, salt, Armagnac and pecans. Pour the mixture into the pie shell.
3. Bake in a preheated oven for 10 minutes.
4. Lower the oven temperature to 350ºF
5. Continue baking for an additional 30 minutes or until a wooden skewer or knife inserted into the pie comes out clean. Cool on a wire rack.

Serves 6 to 8.