3 eggs, lightly beaten
1 c. granulated sugar
1 c. light corn syrup
3 tbsp. butter
1 tsp. vanilla
1 c. broken pecans
1 unbaked 9 inch pie shell, recipe follows
10 to 12 pecan halves

1. Mix together eggs, sugar, corn syrup, butter, vanilla and pecan pieces.

2. Pour filling into prepared pie shell.

3. Arrange the pecan halves around the inside edge.

4. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees. Bake 40 minutes longer or until the center is firm.

5. Cool to room temperature before cutting.

CRUST:

ombine in a mixing bowl:

1 1/3 c. sifted all-purpose flour
1/2 tsp. salt

Cut in 1 cup shortening until uniform but coarse. Sprinkle with 3 tablespoons of cold water. Mix with a fork until mixture forms a ball. Roll out to fit 9 inch pie pan. Place in pan, and flute edge.

TIPS: Pecan pie is best when served at room temperature or slightly warm.

Serves 12.