3 eggs
1 c. light corn syrup
1/8 tsp. salt
1 tsp. vanilla extract
1 c. light brown sugar, packed
2 tbsp. butter, melted
1 c. pecan or walnut halves
9" unbaked pie shell
Whipped cream

Preheat oven to 400 degrees. In medium bowl, beat eggs slightly. Add corn syrup, salt, vanilla, brown sugar and butter; mix well. Stir in nuts. Pour into unbaked pie shell. Bake 15 minutes. Reduce heat to 350 degrees and bake additional 30-35 minutes, or until outer edge of filling seems set. Let cool completely on wire rack. Just before serving, decorate around edge with rosettes of whipped cream. Makes 8 servings.

For Chocolate Pecan Pie: Melt 2 squares (2 ounce) unsweetened chocolate in top of double boiler, over hot (not boiling) water. Stir into egg mixture and proceed as directed for Butterscotch Pecan Pie.