1 c. Karo light corn syrup
1/2 c. white sugar
3 eggs
4 tbsp. butter
1 tsp. vanilla extract
3/4 c. pecans, coarsely chopped
10 to 12 pecan halves

Cook sugar and syrup until slightly thickened (7 to 8 minutes). Pour slowly over beaten eggs. Add butter, vanilla and chopped pecans. Pour filling into prepared pie shell. Arrange pecan halves around edge of pie shell. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees. Bake 40 minutes longer or until the center is firm. Cool before serving. Top with sweetened whipped cream, if desired.