2 frozen unbaked 9-inch pie crusts
5 eggs, beaten slightly
1 1/2 c. Karo corn syrup
1 1/2 c. light brown sugar (or white)
4 tbsp. melted butter
2 tsp. vanilla
3 c. coarsely chopped nuts

Mix eggs, syrup, sugar, butter and vanilla. Add pecans. Divide into 2 pie shells. Bake at 350°F for 50 minutes. Check after 40 minutes frequently. You want it golden brown and set but not too brown.

Don't forget to serve with unsweetened whipped cream.