1/2 c. (1 stick) butter
1 c. sugar
1 c. dark corn syrup
1 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 or plate

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 hand rotary beater or mixing spoon beat until thoroughly blended. Add eggs and beat gently just until blended. Fold in the pecans. Pour into pastry shell.

Bake in a moderate (375 degree) oven 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 to 50 minutes. Pastry edge should be browned and the bottom pastry a pale gold. If top of pie gets dark toward end of baking time, place a tent of foil over it. Cool on wire rack. Serve with unsweetened whipped cream.