This recipe was typed onto a lined index card and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

PECAN PIE

Filling for 9″ Pie
(quantities for 8″ pie in brackets)

Beat together with rotary beater

3 eggs (2 large)
2/3 cup sugar (1/2 cup)
1/3 tsp. salt (1/4 tsp.)
1/3 cup butter, melted (1/4 cup)
1 cup dark corn syrup (3/4 cup)

Mix in —

1 cup pecan halves (3/4 cup)

Pour into pastry-lined pan. Bake until set and pastry is nicely browned. Cool.

Serve cold or slightly warm.

Temperature: 375°F.
Time: Bake 40 to 50 minutes.