HEAT oven to 350°F. BEAT eggs, brown sugar, granulated sugar, butter, vanilla and salt in medium bowl until well blended.
ARRANGE pecan halves evenly in bottom of pie crust. Slowly POUR egg mixture over pecans.
BAKE in center of 350°F oven until knife inserted midway between center and edge of pie comes out clean, 40 to 45 minutes. COOL on wire rack.
Pie can be made with any standard baked 9-inch pie crust.
When is it done? Like custard pies, pecan pie should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Filling will continue to “cook” after it’s removed and center will firm up quickly. The knife test: Test for doneness with a thin-bladed knife. If knife is clean when pulled out, the custard is done. If any filling clings to the blade, bake a few minutes longer and test again.
Refrigerate any leftover pie promptly.
This recipe is an excellent source of choline, and a good source of protein, vitamin A and folate.