Instructions: Flute unbaked pie shell in 9-inch pie pan. Allow butter to stand at room temperature until extremely soft. Add sugar, corn syrup, salt and vanilla; beat until thoroughly blended. Add eggs and beat until just blended. Fold in pecans. Pour into pie shell. Bake at 375 just below center of oven until top is toasted brown and filling is set - about 40-50 minutes. Pastry edge should be browned. If top of pie gets very brown toward end of baking time, place a tent of foil over it. Cool on wire rack. Serve with unsweetened whipped cream.

NOTES : Julie Bichteler (now Hallmark) served this pecan pie when we had Thanksgiving dinner with them in Austin Texas in 1989. This is the best pecan pie I ever had.

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