The request for Thanksgiving was for a pecan pie. I think the usual pecan pie recipe is too sweet so I made this version. If you prefer walnuts to pecans, you can use walnuts.

3 eggs

3/4 cup dark corn syrup–I used to the new Karo which claims to not be high fructose

1/2 cup light brown sugar

1/4 cup butter, melted

1 tsp. vanilla

1 cup broken pecans

1/2 cup golden raisins

1 unbaked pie shell

Melt butter. Beat eggs slightly. Stir in corn syrup, brown sugar, butter, and vanilla. Add nuts and raisins. Pour into pastry shell and bake at 350 for 40-45 minutes.