Grandma Weeks Pecan Pie - cooking recipe

Ingredients

1/3 cup butter, melted
1 cup light Karo syrup
1 cup brown sugar
3 eggs, lightly beaten
1 1/2 cups pecans, broken into small pieces
1 teaspoon vanilla
1 dash salt
1 pie crust

Preparation

Melt butter. In a medium bowl, add butter, Karo syrup and sugar and mix well.
Add beaten eggs, vanilla,nuts & salt.
Pour into a pie shell and bake at 350 degrees for 35-45 minutes. You can do a toothpick test which should be only slightly wet.
Caryn's note: This is the recipe as Keith sent it to us. I basted the edges of the pie crust with a tiny bit of egg white that I reserved and covered it with my pie ring (you could use foil) until the last 15 minutes of cooking. And, I had to cook the pie for about an hour before a toothpick test revealed the moist toothpick. As the pie cools, it will set more so don't be alarmed if the center jiggles a little. As I recall, it didn't cut extremely clean, but it sure was good!