Adapted from an old recipe in Mable Upton's Cookbook

2		eggs, slightly beaten
1	cup	light Karo syrup
1/4	cup	sugar
2	tbsp.	flour
1/4	tsp.	salt
1	tsp.	vanilla
1 1/4	cups	pecans, chopped
1	9"	pie crust, unbaked

Preheat oven to 375 degrees F.

Spread pecans in an unbaked 9-inch pie shell.

Mix remaining ingredients and pour over pecans.

Bake slowly at 375 degrees F until done, about 1 hour.

NOTES/TIPS:

1.  Cover the edges of the pie crust with tin foil about halfway through baking to prevent crust from getting too brown before the pie is done.

2.  Note that this recipe calls for Light Karo syrup. Many people use dark syrup in their pecan pies but we find that this gives the pies a rather strong taste and a darker, less appealing texture. Stay with the light syrup.