1 (9 inch) pie shell
6 oz. pecan halves
4 lg. eggs
1 stick butter
1 1/4 c. sugar
1 1/4 c. dark Karo syrup
1/4 tsp. salt
1 1/2 tsp. vanilla extract
1 1/4 oz. bourbon

Bake pie shell until light brown. Place pecans on the bottom of shell; allow to cool. Break eggs into a mixing bowl, add butter and mix until smooth. Add remaining ingredients and mix thoroughly. Pour filling over pecans. Place pie on a sheet pan and bake at 375 degrees for 15 minutes. Reduce heat to 325 degrees and continue baking for 35 minutes, until brown and the filling is set.

You may want to cover the crust with foil to prevent it from becoming over cooked.