4 eggs
1 cup dark brown sugar
1/4 cup light corn syrup
1/2 tsp salt
1/2 stick melted sweet butter
1 tsp vanilla extract (may substitute Rum)
2 cups shelled pecans, chopped
1 9 inch unbaked Piecrust
1/3 cup shelled pecan halves.

1. Preheat oven to 400 F. Line a 9 inch pan with the pastry.

2. Beat eggs well in a large bowl. Add brown sugar, corn syrup, salt, melted butter and vanilla to eggs, mix thoroughly.

3.Sprinkle chopped pecans into pastry lined pan. Pour egg mixture over pecans. Arrange pecan halves around edge of filling next to crust for decoration.

4. Bake on middle rack for 10 minutes. Reduce heat to 325 and bake for 25 to 30 mins. longer, or until set.

Cool to room temperature before serving.