3 eggs slightly beaten 1/2 c. brown or white sugar (Mrs. Summerlin uses brown sugar) 1/4 tsp. salt 1 c. light corn syrup 1/2 tsp vanilla 1 c. pecans, broken in pieces plain pastry 1/2 c. heavy cream (to make into whipped cream) Mix the egss, sugar, vanilla salt, corn syrup, and then add in the pecans. Line a plate with the pastry and pour in the filling. Bake for 10 minutes at 450 degrees F, and then for 35 minutes at 350 degrees F. Chill and cover with whipped cream (Mrs. Summerlin skips the whipped cream). Garnish with pecan halves. Makes one 9 inch pie. Carol Summerlin