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 included)
10-12 pecan halves

Mix together eggs, sugar, corn syrup, butter, vanilla and pecan pieces. Pour filling into pie shell. Arrange the pecan halves around the inside edge. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees. Bake 40 minutes longer or until the center is firm.

Pie Crust: Combine 1 1/3 cups sifted flour and 1/2 teaspoon salt in a bowl. Cut in 1/2 cup shortening until uniform but coarse. Sprinkle with 3 tablespoons cold water. Mix with a fork until mixture forms a ball. Roll out to fit a 9 inch pie pan. Place in pan, trim and flute edge.