3 eggs – room temperature
¾ cup sugar
½ cup dark corn syrup
1 TB cider vinegar
1 TB butter, melted
1 teas vanilla
pinch of salt
1 cup coarsely chopped pecans
1 cup pecan halves

Heat Oven 425 – combine sugar, eggs, corn syrup, vinegar, butter, vanilla and salt in medium bowl. Whisk until well blended. Stir in chopped pecans. Pour into uncooked piecrust. Arrange pecan halves in concentric circles on surface. Place pie on lowest rack in oven, turn temp down 350 Bake 40-45 minutes, pie is cooked when filling is completely puffed up. Allow to cool before serving.

Top with whipped cream