4 lg. eggs
1 1/2 c. light brown sugar
1 tsp. vanilla
Pinch of salt
5 tbsp. unsalted butter, melted
1 c. pecan halves

Make pie crust first (below). Heat oven to 350 degrees.

Whisk eggs and brown sugar in medium bowl until completely blended and free of lumps, whisk in vanilla, salt and 4 tablespoons of the melted butter until well blended, about 1 minute.

Pour mixture into pie crust. Place pecans in circles on top and bake 50 minutes or until sharp knife inserted in center comes out clean, but slightly oily. Cool pie on wire rack for 20 minutes. Brush top with remaining 1 tablespoon melted butter. Serve hot or cold.

9 INCH PIE CRUST:

1 1/2 c. all-purpose flour
1 tbsp. sugar (opt.)
1/2 tsp. salt
6 tbsp. unsalted butter, cold
2 tbsp. lard, cold, or Crisco
3 to 4 tbsp. cold water

Blend together until mixture resembles small peas. Roll into ball, flatten slightly, chill wrapped in plastic or foil for 20 minutes. Then roll out and put in pie dish.

NOTE: If you have a favorite biscuit, doughnut or pie crust recipe using butter or other shortening and you wish to convert it to lard, remember this rule of thumb: use 4/5 as much lard as butter, use only 3/4 as much lard as solid vegetable shortening. Count the calories saved as another plus for lard. Spend those calories on your second piece of pie.

NOTE TOO: This pie does not have syrup in it. Also you can use part white sugar if desired like - 1 cup white and 1/2 cup brown sugar. Crust can be used as a baked shell, too. Great to take to Bluegrass Festivals. Make ahead and freeze.