INGREDIENTS:
1/2 cup white sugar
1 cup Karo syrup (1/2 cup dark, 1/2 cup light)
1 cup chopped pecans
2 eggs
1/8 lb. butter softened
1/4 tsp. salt
Whole pecans
1 refrigerated piecrust
HOW TO:
Cream butter.
Add sugar, salt, eggs, syrup and pecans.
Put into piecrust.
Top with whole pecans and bake at 300 degrees for 1 hour.