3 eggs 1 c dark corn syrup ½ c sugar ¼ c melted butter 1 tsp vanilla extract 1 c pecan halves
Roll half of pie crust recipe into a 12-inch circle. Place into 9-inch pan and flute edges. Arrange pecan halves in a single layer in bottom of crust. Beat together all ingredients except pecans until well blended. Pour mixture over nuts.
Bake for 1 hour at 350° until a knife inserted into center comes out clean. Cool completely before serving.
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