Ingredients
1 cup pecan halves
1 basic pie crust, unbaked
1 large egg
3 egg whites
1 cup light corn syrup
1/3 cup packed dark brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
preparation
On a floured surface, roll out the pie crust dough to a 12-13-inch circle.
Fit the dough into a 9-inch pie pan, pressing to fit and crimping the edges to form a rim.
Freeze the dough for about 20 minutes.
Preheat the oven to 350 degrees F.
In a large bowl, combine the egg, egg whites, corn syrup, vanilla, sugar, brown sugar, and salt; mix well. Stir in the pecan halves and pour the mixture into the pie shell.
Bake for about 25 minutes, then tent loosely with aluminium foil.
Bake for about 15-20 more minutes (until the tip of a knife inserted 1-inch from the edge comes out clean).
Let cool on a wire rack.