Pecan Pie

This recipe is coming at you a little late since I made it last Thanksgiving during our usual feast-for-the-misplaced-youths-of-Los Angeles annual potluck. While it may not seem too difficult--and it's not made with pure cane sugar--it should be noted that "the family" complained bitterly when my grandmother switched from Karo to generic-brand corn syrup. You might wanna cough up the extra 49 cents.

1 pie crust, unbaked**
3 eggs
1 c. Karo (dark or white)
1 c. sugar
1 dash salt
1 tsp. vanilla
1 c. pecans (whole or halves)

Beat eggs slightly before mixing with other ingredients. Bake at 325 degrees for about an hour or until filling begins to brown. Cool and serve. Grrreat with vanilla ice cream.

**If you can't find or are to cheap to buy a box of Pillsbury pie crusts from the refrigerated section, follow the following recipe, which makes about three crusts:

3 c. flour
1 c. butter or shortening (Crisco)
1 tsp. salt
Enough ice-cold water to make a stiff dough

Sift salt with flour and put into mixing bowl. Cut shortening into flour and mix until chunks are about the size of a bean. Add a little water at a time, and use as little as possible. Refrigerate before roll out if possible.