• Beat eggs well and add to the sugar, Karo, lemon juice and vanilla in a second bowl

• Brown butter over medium heat 'this is the secret of the pie'

• Add melted butter to the other ingredients and mix well

• Sprinkle pecans in, mix some more and pour into an unbaked pie shell

• Bake in a preheated oven at 425 degrees for 10 minutes

• Reduce heat to 325 degrees and bake for 40 minutes or more

Tips on browning the butter:  John uses an small aluminum soufflé pan so that he can tell when the butter is the right degree of 'browned'.  He immediately moves the pan to some wet towels to stop the butter from getting any more done.  How brown is right?  It's just a little darker than what you want the pie filling to be - almost like milk choclate.  Also, you want the butter to be a little cooler so that it doesn't begin to cook the eggs when you pour it into the sugar, Karo and egg mixture.

At the end of the 40 minute baking period, the center of the pie will still jiggle a little when you move the oven rack, but it's done.