I was pleasantly surprised when she told me that she even made the crust from scratch!! Wohooo!!! The crust was light and buttery, and the filling was hearty, sweet, without being too overwhelming! It was actually a perfect summer dessert. Thanks Sarah for sharing your recipe!

Crust
1 ¼ cups all-purpose flour
¼ tsp salt
1/3 cup shortening
5 tablespoons cold water

Stir together flour and salt. Using a pastry blender (I use a long fork), cut in shortening till pieces are pea-sized.
Sprikle 1 tbsp of the water over part of the mixture and toss with a fork. Repeat moistening the dough using 1 tbsp of the cold water at a time. Form the dough into a ball.
Roll dough from the center to the edges on a floured surface. (She used wax paper on both the top and bottom of the dough).

Roll the dough to about 12 inches in diameter and transfer dough to pie pan. Crimp the edges or just trim them to the size of the pan.

Pie Filling
3 slightly beaten eggs
1 cup corn syrup
2/3 cup sugar
1/3 cup butter, melted
1 ½ tsp vanilla
1 ¼ cups pecan halves

Combine eggs, corn syrup, sugar, butter, and vanilla. Mix well. Stir in pecan halves.
Pour filling into pastry shell.
To prevent overbrowning, cover edges with foil while not covering the top of the pie.
Bake at 350˚ for 25 minutes. Remove foil and bake for an additional 20 to 25 minutes.

Cool and enjoy!