Jay had very fond memories of his Mother's Pecan Pie, and in the early 1990's before she passed away, he called her in Memphis to ask for the recipe.  What a surprise to find that her favorite recipe was right on the bottle of Karo corn syrup!

3 eggs, slightly beaten
1 cup Karo corn syrup (light)
1 cup sugar
2 Tablespoons butter, softened
1 teaspoon pure vanilla
1-1/2 cup pecans

1 unbaked 9-inch pie shell

In large bowl, stir together the first five ingredients until well blended.  Stir in pecans, and pour into pie shell.  Bake at 350° for 50-55 minutes (watch crust carefully at the end, and cover with foil if necessary).  Cool pie before cutting into pieces.  Makes 8 servings.