Pecan Pie

This recipe was from a woman in my home ward growing up.  It is the best pecan pie I have ever tasted.

Mix the following in a bowl
1 C. white corn syrup
1 C. brown sugar (I do light brown, but you can also use dark brown)
1/3 C. melted butter
1 tsp vanilla
1/4 tsp salt

Add
3 whole eggs, slightly beaten

Add
1 1/2 C. pecans (6 oz bag is 1 1/2 C)

Pour into an unbaked pie shell.  Cover pie crust edges with tinfoil.  Bake @ 350 for a total of 60 min.  Remove the tinfoil 5 minutes before finished baking.  The pie will still be jiggly when you pull it out.  Cool and top each slice with icecream or whipped cream.  It is very rich, so serve small slices.