Pepare unbaked 9-inch pie shell, folding overhang of crust under. Press about 18 pecan halves into piecrust eduge at 1/2 inch intervals. Then with 4-tined floured fork, press edge of piecrust to pie plate between every 2 pecan halves.

Refrigerate.

Heat oven to 325 F

In saucepan combine suger, salt, corn syrup: simmer 'til sugar dissolves. Meanwhile, beat eggs foamy.

Now into syrup stir butter, vanilla, pecans, then eggs; turn into pie shell.

Bake 40 min; cool; refrigerate