1 (9 inch) unbaked pie crust
4 tbsp. butter, softened
3/4 c. light brown sugar, firmly packed
3 lg. eggs
1 tbsp. cornstarch
1/2 tsp. salt
2 tsp. vanilla extract
3/4 c. dark cane or corn syrup
1 c. broken pecan pieces

Cream the butter and brown sugar together until smooth. In a separate bowl, whip the eggs with a fork or wire whisk and blend them into sugar-butter mixture Stir the cornstarch and salt into the mixture and stir in the vanilla extract.

Blend in cane or corn syrup, followed by the pecans. Stir until thoroughly mixed. Pour into pie crust and bake in a preheated 325 degree oven for 30 minutes, then at 300 degrees for 30 minutes more or until firm. Serve warm with whipped cream or vanilla ice cream. Serves 8.