1 unbaked 9 inch pastry shell
3 eggs, slightly beaten
1/2 c. sour cream
1 c. sugar
1/2 c. dark corn syrup
2 tbsp. butter, melted
1 tsp. vanilla
1/8 tsp. salt
1 1/4 c. whole pecans

Pierce pastry shell thoroughly with fork. Bake in a 400 degree oven for 8 minutes, or until lightly browned. Cool.

In a medium bowl, stir together eggs and sour cream until smooth. Stir in sugar, corn syrup, butter, vanilla and salt until well mixed. Stir in pecans.

Pour into prebaked pastry shell. Bake in a 400 degree oven for 30 to 35 minutes, or until filling is slightly puffy but set about 1 inch from edge. Cool on wire rack.