Preheat oven to 350F

1 pie crust (I use the refrigerated Ready Made piecrusts that you just roll out into the pan)
3 eggs, slightly beaten
1 cup light corn syrup
2/3 cup white sugar
1/3 cup margarine or butter, melted
1 teaspoon vanilla extract
1/2 teaspoon almond extract (my secret ingredient)
1 1/4 cup pecan halves

1. Roll out pie crust and place in a 9" pie plate. Flute the edges.
2. For filling, mix well everything but the pecan. Gently stir in pecans.
3. Place pie plate in the oven, pour the filling into the crust.
4. Cover the edges of the crust with foil or a pie crust ring (available in specialty cooking stores like Williams Sonoma).
5. Bake for 25 minutes then remove the foil and continue baking for another 20-25 minutes or until a knife inserted in the middle comes out clean. Cool then cover and refrigerate.