1 cup pecans
2 eggs
1/3 cup sugar
3 Tbsp. butter (pure)
2/3 cup white Karo Syrup
1/8 tsp. salt
1/2 tsp. pure vanilla
frozen pie crust

First, brown the pie crust: Place the aluminum pan in a cast iron skillet. Lightly butter the uncooked pie crust. Bake at 350 until golden brown. Second, toast the pecans: Place the pecans in a microwavable dish. Spread the pecans so that they are not piled on top of each other. Microwave for 2 minutes OR 15 minutes in the oven. Combine pecans, eggs, sugar, butter, Karo, salt and vanilla. Mix well. Pour the mixture into the cooled pie shell. Bake at 350 for 45 minutes in the skillet. Let cool: It will firm up to the right consistency. The secret to making this the best pecan pie ever is the pure vanilla, pure butter and the cast iron skillet. (This is the best tasting pecan pie I've ever eaten!)