Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: prepare pie crust. in a large bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla; mix well. pour filling into pie crust and top with pecan halves. bake at 350 for 45 to 50 minutes or until center is set. if using an electric oven you might have to add 15 to 20 minutes to the baking time. in either case, test with a toothpick after 45 minutes. if crust appears to be getting too brown, cover with foil for remaining baking time.

Target recipe: make a partially baked pie crust. melt butter in a medium heatproof bowl and set in a skillet or water maintained at just below a simmer. remove the bowl, stir in sgar and salt with a wooden spoon until the butter is absorbed. beat in eggs, then the corn syrup and vanilla. return bowl to water; stir until the mixture is shiny and hot to the touch (about 130 degrees). remove from heat, stir in the pecans. as soon as the pie shell comes out of the oven, decrease temperature to 275. pour pecan mixture into hot shell. bake on the middle rack until the pie looks set but soft, like gelatin, when gently pressed with the back of a spoon, 50 - 60 minutes. transfer to a rack and cool completely.