1 (9 inch) unbaked pie crust
1/2 c. butter
1 c. sugar
4 eggs
3/4 c. corn syrup (light or dark)
1/2 tsp. salt
1 tsp. vanilla
1 1/2 c. pecans, coarsely chopped

Cream the butter until soft. Add the sugar gradually and continue to cream until the mixture is light and fluffy. Beat eggs with a whisk or beater until they are blended and slightly bubbly.

Add the beaten eggs alternately with the corn syrup to the sugar/butter mixture. Beat slightly after each addition. Add salt and vanilla. Stir in chopped pecans.

Pour into unbaked pie shell and bake at 375 degrees for 30 minutes. Sprinkle with pecan halves (15) and bake 15 more minutes until pie is firm.