1/2 c. butter, melted
1 c. sugar
1 c. light corn syrup
4 eggs, beaten
1 tsp. vanilla extract
1/4 tsp. salt
1 unbaked 9 inch pastry shell
1 - 1 1/4 c. pecan halves

Combine butter, sugar and light corn syrup; cook over low heat, stirring constantly, until sugar dissolves. Let cool slightly (between cool and warm in temperature). Add eggs, vanilla and salt to mixture; mix well.

Pour filling into unbaked pastry shell and top with pecan halves. Bake at 325 degrees for 50-55 minutes. Serve warm or cold.

RUM PECAN PIE:

Prepare recipe as directed above, adding 3 tablespoons of rum with the eggs; mix well.