Caramel Pecan Pie

3 eggs 2/3 cup sugar 1 cup (12-oz. jar) caramel topping 1/4 cup butter or margarine, melted 1-1/2 cups pecan halves 1 (9-inch) unbaked pie crust

   Preheat oven to 350°F. In mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolved. Stir in topping and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake for 45 minutes or until knife inserted near center comes out clean. Cool thoroughly on rack before serving. Cover and store in refrigerator. Makes 8 servings.