CRUST: Prepare crust for two 23 cm pies. Line pie pans with crust. Set aside. FILLING: Remove cap from bottle of syrup and heat in a small saucepan of water. In a mixing bowl, place eggs, sugar, vanilla extract and hot syrup. Stir thoroughly. Pour filling equally into unbaked pie shells. Put 0.75 cup pecans into each pie. Dot 1 tbs. of margarine on top of each. Place pie pans on jelly roll pans and place in oven. Bake for 1 hour. Let cool. Serve hot or at room temperature. Store in refrigerator.