Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    eggs
   1      cup           raw sugar
   6      tablespoons   melted butter
   1 1/2  cups          sugar cane syrup*
     1/2  teaspoon      salt
   1 1/2  teaspoons     vanilla
   1 1/2  cups          pecan halves -- (un chopped)**

Preparation:

* NOTE #1 Any syrup can be substituted but pure sugar cane syrup is best. ** NOTE #2 I used 3 cups of pecan halves in each pie. Place unbaked pie shell pastry in a 9" pie pan and fill with pecan halves, Beat eggs and raw sugar. Add cane syrup, salt, vanilla, and butter. Mix well. Pour over the pecans in the unbaked 9-inch pie shell . Bake until filling is set, about 1 hour and 15 minutes at 325F or an hour at 350F. ***NOTE #3 The pecan halves make it hard to slice the cooled pie. Use an electric knife if possible. If not, use a SHARP serrated knife.