Bertha Sweeton’s Pecan Pie

Bertha Sweeton’s Pecan Pie
Yield:  One 9 inch pie

Ingredients:
1 Cup Pecan halves, or chopped
3 Eggs
1/2 C. Sugar
1 C. Light Corn Syrup
1/8 tsp. Salt
1 tsp. Vanilla
1/4 C. Melted Butter
1 unbaked pie crust, 9 inch

Filling:

1. Melt butter and cool slightly.
2. Beat eggs. 
3. Add sugar and syrup.
4. Next add salt and vanilla.
5. Mix in cooled melted butter.

Assembly:

1. Place the pecans in the bottom of an unbaked pie shell.
2. Add the filling.
3. Bake at 350º F. for 15 min.
4. Lower heat to 325º F. and cook 40 minutes more until done.
5. The nuts will rise to the top of the filling and form a crusted layer.

Optional:
Serve warm with  vanilla ice cream.