Pecan Pie

3 large eggs  slightly beaten
1 egg yolk (Optional for more creamy rich texture)
¾ cup granulated sugar
¾  tsp. salt
2 tsp. vanilla
5 Tbsp. melted butter
1  cup dark Corn syrup (350 Grams. weigh for accuracy)
1 ½ to 2  cups lightly chopped pecans. 

9" pie shell, UNBAKED.

Mix together all ingredients except pecan halves with a wooden spoon.  Don't beat or whisk harshly or it will start to foam and ruin the appearance.  Add the pecans and stir into mixture.  You can leave the pecans in whole halves and it is completely discretionary, but the more you chopped them, the easier it will be to cut clean even slices from it.  Pour into super cooled pie shell (frozen is OK) .  Bake at 425° for 15 minutes then put pie shield on to protect outer crust from burning and reduce heat to  350° F.  Bake for another  for 35 to 40 minutes more or until center of pie filling reaches 200° F. (Note: Under cooking will result in a pie that does not set up and over cooking will result in a grainier tougher pie.  Use a Thermometer for accuracy)