3 eggs
1/2 c. brown sugar
1/8 tsp. salt
1/2 tsp. cinnamon
1 tbsp. flour
4 tbsp. melted butter
1/2 tsp. vanilla
1 c. dark corn syrup
1 c. pecans, coarsely chopped
1 (9 inch) unbaked pastry shell

Beat eggs vigorously with a rotary beater. Add brown sugar, salt, cinnamon, flour, melted butter, vanilla and syrup, beating well to blend. Fold in 3/4 cup of the pecans. Pour filling into pie shell; sprinkle top with remainder of pecans. Bake in a 350 degree oven about 45 minutes, or until a knife thrust gently into the center comes out clean. Serve warm or cold, plain or with whipped cream or vanilla ice cream.

WALNUT PIE:

Follow this recipe, substituting coarsely chopped walnuts for the pecans.