½ c sugar
½ c light brown sugar
3½ T soft butter
3 eggs, slightly beaten
1 c light corn syrup
½ t salt
1 t vanilla
1 T cream
1 c broken pecans
unbaked pie shell, 8-9″

Cream sugars and butter. Add eggs and mix. Add other ingredients and blend. Pour into shell. Bake at 400° for 10 minutes on lowest shelf in oven. Reduce heat to 350° and put pie on middle shelf. Bake about 30-32 minutes more, or until done. Middle of pie should “wiggle a spiffle” when pie comes from oven.