Potholder New Orleans Pecan Pie - cooking recipe

Ingredients

1/4 cup butter
1 cup brown sugar
1/4 teaspoon salt
1 cup Dark Karo syrup
3 eggs, beaten
1 teaspoon vanilla
1 3/4 cups pecan halves
1 unbaked pie crust (9-inch )

Preparation

Cream butter and sugar together until fluffy.
Add salt, karo syrup, eggs, and vanilla.
Sprinkle pecans on the bottom of the pie shell, reserving 1/4 cup for topping.
Pour filling over pecans.
Decoratively place remaining pecans on the top of the pie .
Bake at 450 degrees for 10 minutes.
Reduce heat to 350 degrees and bake 35 minutes longer. (If you want, you can put the pecans on the top at this point instead of earlier, so they don't get so dark.).
Test with knife. Outer edge of filling should be set, and center of filling should be slightly soft, but knife should come out clean.