Outlaw Pecan Pie

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Ingredients:
1 Cup Dark Brown Sugar
1-1/2 Cups Light Corn Syrup         
1/2 Cup Butter
3 Eggs (well beaten)
 1/4 Teaspoon Salt                      
 1 Teaspoon Vanilla
 1-1/2 to 2 Cups Pecans              
 2 Shallow 9” Pie Shells 

 Preparation:
Cream the butter (I just lightly melt it in the microwave) and place it in a large bowl. 
 Add the syrup, eggs, salt and vanilla, mix well (with an electric mixer).
 Mix the chopped nuts in well but don't over do it with the electric mixer and turn them into dust. You want your pie chunky, not muddy.
Pour the pie batter into the unbaked pie shells (Filling each one full). 
Cooking:
Preheat the oven to 350 degrees.
Place the pies on the center rack and bake until the filling is firm, about 40-50 minutes.
 The only tricky part to this recipe is to not over cook it.
The filling will be a little firm but not real firm when done. The filling will get more firm when the pie cools, so if you cook it until it is as firm as you think it should be, it will be too hard when it cools. I judge it more by the edge of the crust. Just a light golden brown.  It is better for it to be a little bit softer when cool than to be too hard.
Let the pies cool at least 30 minutes to an hour in order for them to firm up properly.   
 The pies can be served warm or reheated a few seconds (just 10 or 15) in a microwave if you want to serve a slice warm later.
The pies can be left out wrapped, for about two days then should be refrigerated. 
 Pecan Pie is best served warm, with a scoop (or two) of vanilla ice cream,  beside it (not on top).