Dani Babaneaux Pecan Pie

2 1/2 c. Pecans, chopped  
30 perfect Pecans for top

1 c. packed Darke Brown Sugar  
1 c. light Corn Syrup

1 stick Unsalted Butter  
2 T. Vanilla

1/2 t. Sea Salt  
4 large lightly beaten Eggs

1 Pie crust, edged with leaves, sides covered with egg wash.

Preheat oven to 325 degrees.  Stir together eggs, sugar, corn syrup, butter, vanilla, and salt in medium bowl until well combined.  Stir in chopped pecans, and pour mixture into prepared pie crust, spreading evenly . Garnish top with whole pecans.

Place dish on a rimmed banking sheet and bake, rotating halfway through, until filling is just set and crust is golden brown, about 90 minutes.  Tent with foil if pecans start getting too dark.  Transfer to a wire rack, and let cool completely.  

Dani Babaneaux is a firey redhead I worked with 
on  several New Orleans Projects.

She is the Real Deal.