Pecan Pie

3 eggs, beaten
3/4 cup sugar
3/4 cup white corn syrup (Karo)
2 TBS margarine, melted
3/4 cup chopped pecans
1-1/2 tsp vanilla
Pinch of Salt
1 regular (9-inch) pie shell, unbaked

In a mixing bowl, combine first seven ingredients in order; blend well. Pour into pie shell. Bake at 325 degrees F for about 1 hour, or until firm. Cool before serving.

This pie can be frozen after it's cooked. I use gallon size freezer bag, will hold size of pie pan. Just take out a couple of hours before serving. Thaw at room temperature.

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