Bobbie Parson'S Georgia Pecan Pie - cooking recipe

Ingredients

1 c. white Karo syrup
1/2 c. butter
1/4 tsp. salt
1 c. chopped pecans (preferably by hand)
uncooked pastry shell
1/2 c. sugar
3 eggs
1 tsp. vanilla

Preparation

Mix syrup and sugar and cook on medium heat until thick (the consistency of Karo syrup at room temperature).
Remove from heat. Add butter cut into chunks and allow to melt.
Beat eggs in mixing bowl and pour hot mixture over beaten eggs.
Stir in remaining ingredients.
Pour all into shell and bake at 325\u00b0 until golden brown (center will be set, not shaky like jello) for 30 to 40 minutes.