7 eggs
1 1/2 c. sugar
2 1/2 c. light or dark corn syrup (I use 1/2 of each)
1/4 tsp. salt
2 tsp. vanilla
1/2 c. plus 2 tbsp. butter, melted
2 1/2 c. pecans, chopped

NEVER FAIL PIE CRUST:

4 c. flour
2 c. shortening (yes, that much!)
1 egg
1 tsp. baking powder
1 tbsp. white vinegar
Cold water

Beat eggs slightly with mixer; add sugar and syrup and continue beating. Add salt, vanilla and butter. Place pecans in bottom of pie crust. Add prepared filling to pie shell. Bake at 350 degrees for 50 to 60 minutes or until the center of pie shakes slightly when moved.

CRUST: In large bowl, mix together flour and shortening using pastry cutter until mixture is crumbly. Bet egg in measuring cup and add cold water to measure 3/4 cup liquid. Add baking powder and vinegar, blending well. Add liquid mixture to flour mixture and blend well. Cover and refrigerate for at least 30 minutes, roll out. The crust rarely tears when rolling out, if it does, simply roll it back into a ball and start again. It also freezes well. Makes 2 pies.