Pecan Pie


1/2 c butter
1 c sugar
4 eggs, beaten
1 cup light corn syrup
1 tsp vanilla
1/4 tsp salt
1 1/2 c pecan halves
19 inch, unbaked pie crust


Gather your ingredients.
Preheat oven to 325 F.
Have your 9 inch unbaked pie shell ready.
Inn a medium saucepan; combine butter, sugar and corn syrup; cook over low heat, stirring constantly until sugar dissolves. Let cool slightly.
In a small bowl; mix eggs, vanilla and salt; and add to the syrup mixture. Stirring well.
Now, pour the mixture in the prepared pie shell.
I pour the pecans in the bottom of the crust, they will float to the top, and arrange themselves as they may.
You can place them after pouring the mixture into the pie shell, if you want a particular design.
Bake for 50 to 55 minutes; serve warm or cold.
Many times I make a fresh whipped cream and add a dollop when serving. Such ooey gooey goodness!