1 ½ teaspoons vanilla
3 tablespoons melted butter
1 cup white sugar
1 9” pie shell
1 cup white kayo syrup
4 whole eggs
a pinch of salt
At least 1 cup pecans (more if you like) chopper or whole as you prefer

Optional: 1 teaspoon lemon juice (?)

Preheat oven to 325

Melt butter and set aside to cool

Beat eggs with mixer until frothy. Slowly add sugar, beating all the time. Mix well.
Slowly add syrup and continue to beat.
Add salt and vanilla, mix well.
Add melted butter and mix well.
(Add lemon juice if desired) (and mix well)

Pour into pie shell and place pecans on top.
(They will sink at first, but rise to the top later)

Bake in slow oven @ 325 for 50 minutes to an hour.

Set timer for 35 minutes, check edges of crust and pecans, cover with foil if they are browning too fast.

Pie is done when a knife (inserted into the middle of the pie) comes out clean.

Let cool.
Eat.