Instructions: CRUST: Prepare crust for two 9-inch pies. Line pie pans with crust. Set aside.

FILLING: Remove cap from bottle of syrup and heat in a small saucepan of water. In a mixing bowl, place eggs, sugar, vanilla extract and hot syrup.

Stir thoroughly. Pour filling equally into unbaked pie shells. Put 3/4 cup pecans into each pie. Dot 1 tbs. of margarine on top of each. Place pie pans on jelly roll pans and place in oven. Bake for 1 hour. Let cool.

Serve hot or at room temperature. Store in refrigerator.

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