Pecan Pie

From Houston Chronicle

3 eggs

1 cup dark Karo

¾ cup sugar

¼ cup butter melted

1 tsp. vanilla

¼ tsp. salt

1 ½ cups pecan halves

1 9-inch pie crust

In medium bowl beat eggs and sugar. Stir in corn syrup, butter, vanilla, and salt until well blended. Arrange pecans in bottom of pie shell. Carefully pour egg mixture over pecans. Bake in preheated 350 degree oven 45-55 minutes or until knife inserted in center comes out clean. Cool on wire rack.  (For a variation, add 1/4 cup chocolate chips to pie filling.)