Pecan Pie

From my sister-in-law via my nephew.

Ingredients

3 eggs, beaten
2/3 cup sugar
Dash salt
1 cup dark corn syrup
1/2 cup butter, melted
1 cup pecan halves
1 9-inch pie crust (unbaked)

Instructions

1. Combine all ingredients except pecans. I've found it's best not to overly beat it; you don't want the mixture toos thick because the pecans won't float back to the surface (step 2 below).

2. Pour mixture into pie crust.  Arrange pecans right-side up on surface to completely cover.  With a fork, push the pecans under the filling to coat the pecans, they should float back to the surface. Pushing them under the mixture gives them like a candied coating, and by floating back so they're on top of the pie they will basically roast and get crisp. I've found that if they stay underneath the filling they will actuall be kind of soft instead of crisp and crunchy.

3. Bake in 350deg oven for 45 - 50 minutes (NOTE TO SELF: Check it at 45 minutes it's easy to overdo) or until tester comes out reasonably clean.