For 9” pie:

• 3 eggs
• 2/3 c sugar
• 1/2 t salt
• 1/3 c butter, melted
• 1 c light or dark corn syrup
• 1 c pecan halves

For 8” pie:

• 2 eggs
• 1/2 c sugar
• 1/4 t salt
• 1/4 c butter, melted
• 3/4 c light or dark corn syrup
• 3/4 c pecan halves

For 10” pie:

• 4 eggs
• 5/6 c sugar
• 1/2 t salt
• 20 T butter
• 1 1/4 c light or dark corn syrup
• 1 1/4 c pecan halves

Optional: add 1 t (more or less) vanilla extract with other ingredients.

Heat oven to 375º (quick mod.). Beat eggs, sugar, salt, butter and corn syrup together with rotary beater. Mix in pecan halves. Pour into pastry-lined pie pan. Bake 40 to 50 minutes, or until set and pastry is nicely browned. Cool. Serve cold or slightly warm.