Mom's Pecan Pie
(from the kitchen of Evelyn McGhee)
1/2 cup butter or margarine
1 cup sugar
1 cup light Karo
4 eggs, beaten
1 tsp. vanilla
1/4 tsp. salt
1-1/2 cups pecans
bottom crust for a 9" pieCombine butter, sugar, and Karo in a saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Cool slightly. Add eggs, vanilla and salt and mix well. Pour filling into pie shell. Top with pecans. Mask edges of crust with strips of foil. Bake at 325 degrees F.for 40 to 45 minutes. Remove foil and bake another 10 minutes.