INGREDIENTS:

3 eggs
1 c. light corn syrup
1/8 tsp. salt
1 tsp. vanilla extract
1 c. light brown sugar, packed
2 tbsp. butter, melted
1 c. pecan or walnut halves
9 inch unbaked pie shell
Whipped cream

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. In medium bowl, beat eggs slightly. Add corn syrup, salt, vanilla, brown sugar and butter; mix well. Stir in nuts. Pour into unbaked pie shell.

3. Bake 15 minutes. Reduce heat to 350 degrees and bake additional 30 to 35 minutes or until outer edge of filling seems set.

4. Let cool completely on wire rack. Just before serving, decorate around edge with rosettes of whipped cream. Makes 8 servings.

CHOCOLATE PECAN PIE: Melt 2 squares (2 ounces) unsweetened chocolate in top of double boiler, over hot (not boiling) water. Stir into egg mixture in step 2. Proceed as directed for Butterscotch Pecan Pie.

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