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½ cup oleo
2 cups white Karo syrup
6 eggs
2 cups pecans
1½ cups brown sugar
¼ tsp salt
2 tsp vanilla

Cream butter until fluffy. Add sugar and Karo, beat. Add salt and eggs and beat until frothy. Add the first mixture to the egg mixture; add vanilla and beat well. Stir pecans in by hand. Pout into two large pie crusts. Bake at 350° for 50-60 minutes until the center is done.