Recipe - Robbs Caramel Pecan Pie

1 9inch singlecrust pastry
2/3 cup Dark or light corn syrup
1 cup Light brown sugar,
firmly packed
One half cup Butter, cut in small pieces
One half cup Heavy cream
1/8 teaspoon Salt
8 Egg yolks, beaten
2 teaspoon Vanilla extract
1 One half cup Pecan halves

Heat oven to 350 degrees F. Line 9inch pie plate with pastry according to
recipe. Refrigerate while you prepare filling.

In 2quart saucepan over medium hight heat, bring corn syrup, brown sugar,
butter, cream, and salt to boil, stirring constantly; cook 2 to 3 minutes,
stirring until sugar has melted and mixture is smooth.

Remove from heat; let cool slightly. Pour in egg yolks, beating constantly
until blended and smooth; beat in vanilla.

Arrange pecans over bottom of piecrust; pour filling over. Pecans will
float to top. Bake 45 minutes until crust is golden and knife inserted
near center of filling comes out clean. Cool complete on wire rack before
serving.