Crust:

3 c. all-purpose flour
1/2 c. sugar
1 c. butter, softened
1/2 tsp. salt

Filling:

4 eggs
1 1/2 c. light or dark corn syrup
1 1/2 c. sugar
3 tbsp. butter, melted
1 1/2 tsp. vanilla extract
2 1/2 c. chopped pecans

In a large mixing bowl, blend together flour, sugar, butter and salt until mixture resembles coarse crumbs. Press firmly and evenly into a greased 15 x 10 x 1-inch baking pan.

Bake at 350°F for 20 minutes.

Meanwhile, in another bowl, combine first five filling ingredients. Stir in pecans. Spread evenly over hot crust.

Bake at 350°F for 25 minutes or until set. Cool on a wire rack.

Yield: 4 dozen.