3 eggs, lightly beaten
1 c. sugar
1 c. light corn syrup
3 tbsp. butter
1 tsp. vanilla
1 c. broken pecans
1 unbaked 9" pie shell (recipe follows)
10-12 pecan halves

PIE SHELL:

Combine 1 1/3 cups sifted all-purpose flour and 1/2 teaspoon salt in a mixing bowl. Cut in 1/2 cup shortening until uniform but coarse. Sprinkle on 3 tablespoons cold water. Mix with a fork until you can shape mixture into a ball. Roll out to fit a 9 inch pie pan. Place in pan, trim and flute edge.

1. Mix together eggs, sugar, corn syrup, butter, vanilla and pecan pieces.

2. Pour filling into prepared pie shell.

3. Arrange the pecan halves around the inside edge.

4. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees. Bake 40 minutes longer or until the center is firm.

5. Cool to room temperature before cutting.

Tips: Pecan pie is best when served at room temperature or slightly warm.

Makes one 9 inch pie.