Pecan Pie

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.)