Combine in 2 quart saucepan, bring to boil on high stirring constantly (will bubble and foam, won’t look like boiling water) remove from heat.
3 eggs, slightly beaten in a large bowl. Gradually add the hot syrup to beaten eggs (so you don’t cook the eggs), stirring constantly. Add 1 cup chopped pecans to this mixture, let cool a little, then add 1 teaspoon vanilla extract.
Pour into pie shell, (I put mine on a foil covered cookie sheet in case of spill) cover the edges with tin foil. Bake at 350ºF for 40-45 minutes. Take tin foil off for the last 20 minutes.
