This recipe is from the kitchen of a wonderful lady named Adair Howell. I got the recipe because I bought her pie at a pie auction during an interesting annual festival in Conway, Arkansas--Toad Suck Daze!! 3 eggs 2/3 cup sugar 1/2 tsp salt 1/3 cup melted butter 1 cup light corn syrup 1 cup pecan halves (or a little more than a cup of crushed pecans) 1 9" pie crust, baked Beat eggs, sugar, salt, butter, and syrup with rotary beater. Stir in nuts. Pour all in crust. Bake 40-50 minutes at 375 F. (Note: It may need to cook longer--bake until the center doesn't "jiggle". It is not a bad idea to cover the pie with aluminum foil to keep the crust from burning--many times it will brown nicely even with the foil; if not, remove the foil for the last 5-10 minutes.)
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.