Preheat oven to 375 degrees F. Prepare pie pastry.

In a large bowl, cream butter until light and fluffy; gradually add brown sugar. Beat in eggs, one at a time, beating well after each addition. Add corn syrup, pecans, salt, and vanilla extract; stir until well blended. Stir in raisins (optional), Pour into pastry-line pie plate.

Bake approximately 40 to 50 minutes. Pecan pie is done at the first signs of solidity in the center of the pie (center should not shake). NOTE: A knife inserted in the center will come out clean. Remember that the pie continues to cook after it is removed from the oven. Do not over bake!

Remove from oven and cool on a wire rack before cutting and serving.

Makes 8 servings.
 

Questions from readers:

Question:
I would appreciate if you could help us with a problem.  My daughter makes pecan and walnut pies for Thanksgiving and Xmas.  However she has a trouble getting a piece of pie out of the dish. The syrup somehow gets between the crust and the dish and the pie comes out mushy.  he does grease the dish first. What other tricks can she use to prevent this. Is she not cooking them long enough?  Thank you. - 11/25/07

Answer:
Try placing some waxed paper or parchment paper lining in the pie dish and THEN put the pecan mixture on top of that.