2 c. broken pecans
2 (8 or 9-inch) pie crusts
1/4 c. melted butter
1/4 c. dark corn syrup
3 eggs
1 tsp. vanilla
1/4 tsp. salt
1 3/4 c. sugar

Put one cup of pecans in each pie crust. Over low heat, melt butter and add corn syrup. Blend well, then remove from heat while preparing next part of recipe.

In a medium bowl, beat eggs and add vanilla, salt, and sugar. Stir this into warm (not hot) butter and syrup mixture. (If the mixture is too hot, it will cook the eggs.) Blend well.

Slowly pour the mixture into the pie shells, dividing mixture evenly over the nuts. Bake at 350 degrees on the bottom rack of oven for about 30 minutes or until nuts are a toasted brown color. When done, a knife inserted in center of pie should come out moist, but not dripping syrup. Do not overcook, which is the mistake most people make. Filling will thicken as pie cools.