Ingredients:

1/2 cup butter
1 cup firmly packed dark brown sugar
1 cup golden or light corn syrup
3 eggs
1 tsp. vanilla extract
1/4 tsp. salt
1-1/2 cups chopped pecans

Directions:

1. Unbaked pie shell.

2. Heat oven to 375 degrees.

3. Cream butter and brown sugar together until light and fluffy. Add syrup and blend well. Beat in eggs just until well-mixed. Add vanilla and salt.

4. Stir in pecans and pour into shell. Bake 40 minutes, or until center is set. Cool to room temperature, then cover and refrigerate until firm.

This recipe from Lisa Robertson is used in her Pecan-Pie Cheesecake, which won the 2007 Favorite Dessert Contest at the Dixie Classic Fair in Winston-Salem, N.C. The pecan pie should be made at least one day before the cheesecake. Click on the link below to see the full recipe.

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