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Combine butter, sugar, and corn syrup; cook over low heat, stirring constantly, until sugar dissolves. Let cool slightly. Add eggs, vanilla, and salt to mix. Mix well. Pour filling into unbaked pastry shell, and top with pecan halves. Bake at 325ºF. for 50-55 minutes. Serve warm or cold. Rum Pecan Pie: Prepare recipe as above, adding 3 tablespoons rum with the eggs; mix well. Makes one 9 inch pie

Busted by Gail Shermeyer 4paws@netrax.net Recipe by: The Southern Living Cookbook, 1987, 8487-0709-5 Posted to MC-Recipe Digest by Gail Shermeyer <4paws@netrax.net> on May 02, 1998