1 cup pecan halves
1 unbaked pie shell
3 large eggs
3/4 cup sugar
1 cup dark corn syrup (Karo)
1/4 cup (1/2 stick) butter, melted
1 tsp. vanilla
1/4 tsp. salt

Place 1 cup pecans into pie shell. Beat eggs until frothy. Add sugar, corn syrup, butter, vanilla and salt. Beat until just blended. Pour over pecans in pie shell. Bake at 350°F until knife inserted comes out clean, about 45 to 55 minutes. Cool at least 2 hours before serving.

Serves 6.

Submitted by: Carole Merlino