The original recipe stated that the pie should be baked 45 to 50 minutes in a preheated 350-degree GAS oven. If an electric oven is used, it may be necessary to add 15 to 20 minutes to the baking time. (Begin testing the pie with a toothpick after 45 minutes.)

		9-inch	unbaked pie crust
	1	cup	light corn syrup
	1	cup	firmly packed dark brown sugar
	3		eggs, slightly beaten
	1/3	cup	butter, melted
	1/3	teaspoon	salt
	1	teaspoon	vanilla
	1	heaping cup	pecan halves

• Heat oven to 350 degrees.
• In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour filling into unbaked piecrust; sprinkle with pecan halves.
• Bake at 350 degrees for 45 to 50 minutes or until center is set. (Toothpick inserted in center will come out clean when pie is done.) Cool.

• If crust or pie appears to be getting too brown, cover with foil for the remaining baking time. You can top it with a bit of whipped cream, but even plain, nothing tops this!

  Serves 8 to 10.