JOY OF COOKING IRMA ROMBAUER RECIPES

Steps:

• "Position a rack in the center of the oven. Preheat the oven to 375 degrees. Spread 2 cups of coarsely chopped pecans on a baking sheet. Toast the nuts in the oven, stirring occasionally, until golden and fragrant, 6 to 10 minutes. Whisk until blended: 3 large eggs 1 cup sugar 1 cup light corn syrup 5 tablespoons unsalted butter, melted 1 teaspoon vanilla 1/2 teaspoon salt Stir in the toasted nuts. Pour into an unbaked pie crust. Bake until the edges are firm and the center seems set but quivery, like gelatin, when the pan is nudged, 35 to 45 minutes. Let cool on a rack for at least 1-1/2 hours. Serve warm or at room temperature with whipped cream or vanilla ice cream. The pie can be made up to 2 days ahead. Store in the refrigerator, but let warm to room temperature or warm in a 275 degree oven for 15 minutes before serving. Variations: For a dark pecan pie with a caramel-like taste, substitute light or dark brown sugar and/or dark corn syrup. Use 1 tablespoon of dark rum in place of the vanilla."