Categories: Pies, Desserts 
      Yield: 6 servings 
  
      1    9-inch single-crust pastry 
    2/3 c  Dark or light corn syrup 
      1 c  Light brown sugar, 
           - firmly packed 
    1/2 c  Butter, cut in small pieces 
    1/2 c  Heavy cream 
    1/8 ts Salt 
      8    Egg yolks, beaten 
      2 ts Vanilla extract 
  1 1/2 c  Pecan halves 
  
  Heat oven to 350 degrees F.  Line 9-inch pie plate with pastry 
  according to recipe.  Refrigerate while you prepare filling. 
   
  In 2-quart saucepan over medium hight heat, bring corn syrup, brown 
  sugar, butter, cream, and salt to boil, stirring constantly; cook 2 
  to 3 minutes, stirring until sugar has melted and mixture is smooth. 
   
  Remove from heat; let cool slightly.  Pour in egg yolks, beating 
  constantly until blended and smooth; beat in vanilla. 
   
  Arrange pecans over bottom of pie-crust; pour filling over.  Pecans 
  will float to top.  Bake 45 minutes until crust is golden and knife 
  inserted near center of filling comes out clean.  Cool complete on 
  wire rack before serving.