3 eggs
1 c. packed brown sugar
1 c. light Karo syrup
1/4 c. melted butter
1 tsp. vanilla
1 1/2 c. pecans (pieces, halves or both)
1 (9 inch) unbaked pie shell

Beat eggs lightly with wire whisk. Add brown sugar, vanilla and melted butter. Stir well, add pecans. Pour into unbaked 8 or 9 inch pie crust. Bake at 325 degrees for 1 hour 10 minutes to 1 hour 20 minutes until set. (Test by jiggling pie gently; filling should quiver like set Jello.)

Note: I stir 1/2 to 3/4 cup pecan pieces into filling, pour filling into unbaked pie crust, then arrange pecan halves in a starburst design on top. Serves 8.

PIE CRUST:

2 c. flour
1 c. shortening
1/4 tsp. salt
1/2 tsp. baking powder
1/2 c. cold water