3 eggs, slightly beaten
1 c. light or dark Karo syrup
1 c. sugar
1 c. coarsely chopped pecans
Pinch of salt
1/4 tsp. nutmeg
2 tbsp. butter, melted

Combine all ingredients and pour into 9 inch pie shell. Bake in 400 degree oven 15 minutes, reduce heat to 350 degrees and continue to bake 30 to 35 minutes. (Filling should be slightly less set in the center than around edges.)

SINGLE CRUST:

1 1/3 c. sifted flour
1/2 tsp. salt
1/2 c. shortening
3 tbsp. water

Combine flour and salt in mixing bowl. Cut in shortening until uniform, mixture should be fairly coarse. Sprinkle with water, a little at a time; toss with a fork. Work dough into a firm ball with your hands. Roll dough to a circle about 1 1/2 inches larger than inverted pie plate. Gently ease dough into plate. Trim 1/2 inch beyond edge of plate and fold under to make a double thickness of dough around rim and flute with fingers or fork.

PECAN PIE:

3 egg whites, beaten to froth
1 c. sugar, beat until glossy

Add:

1/2 c. nuts, chopped)
20 Ritz crackers (rolled)
1 tsp. vanilla