Pecan Pie (Makes 8 servings) 1 sheet (1/2 pf 15 oz. pkg.) refrigerated 9" pie crust dough 4 eggs 1 cup granulated sugar ½ cup light corn syrup ½ cup dark corn syrup 3 tbs. butter, melted 1 tsp. vanilla extract 1/8 tsp. salt 6 oz. pecan halves, about 1 ½ cups Sweetened whipped cream and ground cinnamon (optional) Preheat oven to 325 degrees. Fit dough into 9" pie pan; fold edges under and flute. Freeze until firm, at least 20 minutes. In large bowl lightly beat eggs; stir in sugar, light and dark corn syrup, butter, vanilla and salt until combined. Stir in pecans. Pour mixture into pie crust; bake 50-60 minutes or until center is set. (Loosely cover edges of pie with foil during last 20 minutes of baking if edges brown too quickly.) Cool on rack 1 hour before serving. Garnish with whipped cream and cinnamon, if desired.