|Pastry||1 (for crust pie)|
|Butter||1⁄2 Cup (8 tbs), melted|
|Dark corn syrup||1 Cup (16 tbs)|
|Pecan halves||1 1⁄2 Cup (24 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
Prepare pastry, line a 9 inch pie pan, and bake in a preheated 450° oven for 5 minutes.
Beat eggs and salt until very light and lemon colored.
Beat in sugar a little at a time.
With a wire whisk, fold in melted butter and syrup.
Pour into partially baked shell and arrange pecan halves on top, broken side down.
Bake for 10 minutes in a preheated 425° oven, reduce heat to 325°, and bake for 30 minutes.