1 (9-inch) unbaked pie shell
1 tsp. vanilla
1 c. white corn syrup
2 tsp. lemon juice (bottled works fine)
1/2 c. brown sugar, packed (I prefer light brown)
3 eggs, slightly beaten
1/4 tsp. salt
1 c. chopped pecans

Preheat oven to 425°F. Combine first 6 ingredients; stir until well blended. Then stir in nuts. Pour into pastry-lined pan. Decorate top with pecan halves.

Bake 10 minutes, then reduce heat to 325°F and bake 35 to 40 minutes longer or until crust is golden brown and filling is set.

May be served warm or cool, with your favorite topping or plain. Very good.