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Serves 8 to 10

I found this recipe in a newspaper in the Dear Abby column. It is a really good recipe. Unfortunately, with Anthony's diabetes I can no longer make this for us. However, if you do not have diabetes, or other blood sugar problem, you can make and enjoy this recipe!

1. Heat oven to 350 degrees.

2. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well.

3. Pour filling into unbaked piecrust; sprinkle with pecan halves.

4. Bake at 350 degrees for 45 to 50 minutes or until center is set. (Toothpick inserted in center will come out clean when pie is done.)

5. Cool. (If crust or pie appears to be getting too brown, cover with foil for the remaining baking time.)

You can top it with a bit of whipped cream, but even plain, nothing tops this!

TIP: The original recipe stated that the pie should be baked 45 to 50 minutes in a preheated 350-degree GAS oven. If an electric oven is used, it may be necessary to add 15 to 20 minutes to the baking time. (Begin testing the pie with a toothpick after 45 minutes.)

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