Mix together eggs, sugar, corn syrup, butter, vanilla, and pecan pieces.
Pour filling into prepared pie shell.
Arrange the pecan halves around the inside edge.
Bake at 400 for 10 minutes. Reduce heat to 350. Bake 40 minutes longer or until the center is firm.
Cool to room temperature before cutting.
Pie Shell: Combine 1 1/3 c sifted all purpose flour and 1/2 tsp salt in a mixing bowl. Cut in 1/2 c shortening until uniform but coarse. Sprinkle on 3 tbl cold water. Mix with a fork until you can shape mixture into a ball. Roll out to fit a 9-inch pie pan. Place in pan, trim and flute edge.