Pecan Pie

1 unbaked 9-inch pie shell

3/4 cup Karo syrup

3/4 cup sugar

3 Tablespoons butter - melted

3 eggs, beaten

1 cup shopped pecans

1 teaspoon vanilla extract

Beat eggs then add the remaining ingredients in the following order: karo syrup, sugar, melted butter, vanilla and pecans. Pour into an unbaked 9-inch pie shell.

Bake at 450° for 10 minutes then reduce heat to 350°; continue baking for another 35 minutes or until pie is set.

1 cup all-purpose flour (sifted)

1/2 tsp. salt

1/3 cup vegetable shortening or lard

2 to 3 tablespoons ice cold water

Mix flour and salt together in a bowl. Cut in shortening using either a pastry blender, a fork or your hands.

Blend shortening with flour until the mixture looks like small peas.

Add water a little at a time until moist enough to form a ball.

Roll out onto a floured board or cloth. Roll with a rolling pine until desired thickness.

Transfer to pie pan. Pinch overhang in your favorite design. Prick bottom of pie crust with a fork.

For pre-baked shells - bake at 475 degrees until light brown, about 8-10 minutes.