1 unbaked pie shell
4 eggs
1 c. light brown sugar
3/4 c. light corn syrup
1/4 c. butter, melted & cooled
1/4 tsp. salt
1 tsp. vanilla
1 1/2 c. pecan pieces
1/3 c. pecan halves

Beat eggs until foamy, stir in sugar, syrup, butter, salt and vanilla. Mix thoroughly. Spread pecan pieces into pie shell. Slowly pour egg mixture over pecan pieces. Arrange pecan halves around edge of filling next to crust for decoration. Bake at 375 degrees for 10 minutes. Reduce heat to 325 degrees and continue baking 25 to 40 minutes until center is almost set. NOTE: If top of pie is browning too rapidly cover loosely with foil (or pie tin) during last 15 minutes. Serves 8.