Instructions: Allow butter to stand in covered medium mixing bowl at room temperature until extremely soft.

Add sugar, corn syrup, salt and vanilla; with sturdy hand rotary beater or mixing spoon, beat until thoroughly blended. Add eggs and beat gently until blended.

Fold in pecans.

Pour into pastry shell.

Bake in moderate oven, 375 degrees. on rack directly below center rack until top is toasted brown and filling is set in center when pie is gently shakened - about 40 to 50 minutes.

Pastry edge should be browned and bottom pastry a pale gold.

If top of pie gets very dark toward end of baking time, place a tent of foil over it.

Cool on wire rack. If desired, serve with unsweetened whipped cream.

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