1/2 c. (1 stick) butter
1 c. sugar
1 c. dark corn syrup
1/2 tsp. salt
1 1/2 tsp. vanilla
3 eggs
2 c. coarsely chopped pecans
Fluted unbaked pastry shell in 9-inch pie pan

Allow the butter to stand in a covered medium mixing bowl at room temperature until it is extremely soft. Add sugar, corn syrup, salt and vanilla. With a sturdy beater, beat until blended. Add eggs, beat gently just until blended. Fold in pecans.

Pour into pie shell. Bake at 375 degrees on the rack directly below the center rack until top is toasted brown and filling is set in center when pie is gently shaken, about 40-50 minutes.

Pastry edge should be brown and the bottom pastry a pale gold. If top of pie gets very dark toward end of baking time, place a tent of foil over it. If desired, serve with unsweetened whipped cream.