This recipe was adapted from the "Southern Pecan Pie" recipe originally found at Priester's Pecans in Georgia.

• 3 large eggs
• ⅔ cup sugar
• 1 cup dark corn syrup
• ⅔ cup melted butter or margarine
• 1 cup pecan halves (optional - use if making a pecan pie)
• 1 unbaked pastry shell

Beat eggs well with a dash of salt, corn syrup and melted butter - add pecans and stir by hand. Pour into unbaked pastry shell.

Bake in oven at 350° for about 20 minutes. If making a pie, bake for about 50 minutes, until a knife comes out of the filling clean. Cool on wire rack then remove tarts from pan while filling is still warm to avoid tarts sticking to pan. If this is a pie, leave pie in glass pie plate.