Pecan Pie

Pastry for 9-inch one-crust pie
2/3 c (158 ml) sugar
1/3 c ( 79 ml) butter, melted
  1 c (237 ml) corn syrup
1/2 t (  2 ml) salt
  1 c (237 ml) pecan halves
3 eggs

Heat oven to 375 deg. F (190 C). Prepare pastry. Beat sugar, butter,
corn syrup, salt, and eggs with hand beater. Stir in pecans. Pour
into pastry-lined pie plate.

Bake until set, 40 to 50 minutes. Refrigerate until chilled, at least
2 hours. Refrigerate any remaining pie immediately.

Brandy-Pecan Pie: Decrease corn syrup to 3/4 c and beat in 1/4 c
brandy.

Source: General Mills, Inc. (1986). "Pecan Pie". In Betty Crocker's Cookbook (p 92). Racine: Western Publishing Company, Inc.