3 whole eggs
1/3 stick butter, melted (do not use whipped butter)
1 1/2 c. white sugar
3/4 c. pecan halves or pieces
1 tsp. lemon extract
Juice of 1/2 lemon
1 unbaked 8 inch pie shell

Mix ingredients in order given, but do not use mixer or beat until frosty. Pour into 8 inch unbaked pie shell. Put in preheated oven at 350 degrees and bake about 10 minutes, then cut over temperature to about 300 degrees and bake until crust is browned and pie filling is set. Too rapid cooking will cause pecans to scorch and crust to brown before center of pie has finished cooking. For variety, try orange pecan pie, substitute juice of 1/2 fresh orange for the lemon juice and 1 teaspoon orange extract in lieu of lemon extract.