Pecan Pie

h/t: Big Mama
difficulty: medium
1 unbaked 9" pie crust
1/2 cup butter
1 cup sugar
1/2 tsp. salt 1 tsp. vanilla 1 cup light Karo syrup 3 eggs, beaten 1 1/2 tsp. fresh lemon juice 1 cup pecan halves
1 cup of semi-sweet chocolate chips

In saucepan, brown butter until golden. Don’t let it burn. Set aside to cool. Add sugar, salt, vanilla, syrup and eggs. Mix well. Add lemon juice and pecans. Pour into unbaked pie shell and bake at 425 for 10 minutes. Then, reduce heat to 325 and bake for 55 minutes.
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This was an unbelievably wonderful recipe. I made it the night before Thanksgiving, and put it in the fridge overnight to chill. I like my pies cold. I will advise you to make sure and put the pie on a cookie sheet to catch drips.