Wilda won a blue ribbon at the New Mexico State Fair with this recipe.
I've made it a dozen times and my English mother-in-law swore by it.
¾ c. dark corn syrup
¾ c. sugar
¼ tsp. salt
2 ½ tsp. vanilla
1 c. pecan halves
3 Tbsp. melted butter or margarine
1 unbaked 9 inch pie shell
Combine eggs and corn syrup. Mix well (I use a whisk.) Add sugar and mix thoroughly. Stir in salt and vanilla.
Let stand about 5 minutes.
Meanwhile, spread pecans evenly on bottom of pie shell. Stir melted butter into syrup mixture and pour over pecans. Be sure all pecans rise to top.
Bake at 375˚for 40 – 45 minutes or until center is firm. To keep crust from browning too much, put foil strips or pie crust shield around the edge of the crust.
It's fast and so yummy.