Texas-Style Pecan Pie
(Makes two 9 inch pies)

2 deep-dish unbaked pie shells
6 beaten eggs
1/2 cup butter (real butter is best), melted
2 cups brown sugar, packed
13/4 cups corn syrup
21/4 teaspoons vanilla
21/2 cups chopped pecans

Preheat oven to 350 degrees F. Slowly and thoroughly mix together the eggs, butter, brown sugar, corn syrup, and vanilla. Pour the mixture into the 2 pie shells. As the mixture will not "rise" like some pies, you can fill the shells higher than usual, but not so high that they boil over and leave a sticky, burned mess in your oven. Cover the pie with pecans. Bake for about an hour.