Evelyn Wagner'S Pecan Pie - cooking recipe

Ingredients

1 unbaked 9-inch pie shell
3 eggs
1 c. dark Karo syrup
1 heaping Tbsp. flour
1/2 tsp. salt
2 Tbsp. butter, melted
1 c. sugar
1 tsp. vanilla
1 c. whole or chopped pecans

Preparation

Beat eggs slightly with a fork.
Mix sugar and flour together. Add to beaten eggs.
Stir in syrup, vanilla, salt and butter. Cover unbaked shell with pecans.
Pour mixture over pecans.
Bake at 400\u00b0 for 15 minutes; turn heat to 350\u00b0 and bake 30 to 35 minutes more.
Filling will be slightly less set in the center than the edges.
Serve with whipped cream or Cool Whip if desired.