1 3/4 c. white sugar
1/4 c. dark corn syrup
1/4 c. butter
1 T. cold water
2 t. cornstarch
1/4 t. salt
1 t. vanilla extract
1 1/4 c. chopped pecans
1 (9-inch) unbaked pie shell
Preheat oven to 350 F.
In a medium saucepan, combine sugar, corn syrup, butter, water, and cornstarch.
Bring to a full boil, remove from heat, and allow to cool.
In a large bowl, beat eggs until frothy.
Gradually beat in cooled syrup mixture.
Stir in salt, vanilla, and pecans.
Pour into pie shell.
Bake 45 - 50 minutes, or until filling is set.