3 eggs
3/4 c. sugar
1/2 c. butter
1 1/2 c. white Karo syrup
1 c. pecans, chopped (use more, if desired)

Combine Karo syrup and sugar. Add eggs, pecans and butter. Stir until thoroughly mixed. Pour into uncooked pie shell and bake at 325 degrees until a knife comes out clean from center, approximately 1 hour, but check it at 45 minutes. Cool before slicing.

PIE CRUST:

1 c. flour
1/2 c. Crisco
1/2 tsp. salt
Approximately 3 tbsp. cold water

Mix flour and salt. Cut in Crisco with 2 knives until mixture is the consistency of small peas. With fork, toss with water until it sticks together. Roll out on floured surface. Handle dough as little as possible, never re-roll. If it tears, just piece it together in the pie pan. (Tough pie crust is due to over handling.)

NOTE: If you want a baked crust, prick the dough with a fork on sides and bottom and bake in 425 degree oven for 12 to 15 minutes.