5 whole eggs
3/4 tsp. salt
1 tsp. vanilla
1/3 c. melted butter, cooled slightly
1 c. light corn syrup
1 c. dark corn syrup
1 1/2 c. light brown sugar, DO NOT PACK
4 c. pecans, lightly chopped

Beat eggs, just slightly. Add salt and vanilla. Mix in melted butter, corn syrup and brown sugar. Add pecans. Mix until pecans are moistened. Let stand for 5 minutes. Pour into chilled unbaked pastry shell (12 inches). Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and continue to bake for 35 to 40 minutes or until crust is golden and filling is firm when pie is shaken.