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Susan Howard’s Texas Pecan Pie

  • 1 9-inch pie shell; unbaked
  • 3 eggs
  • Dash sea salt
  • 1 cup light brown sugar; firmly packed
  • 1 teaspoon flour; heaping
  • 1 cup Karo light corn syrup
  • 1 teaspoon vanilla
  • Pecan halves
  • Whipped Cream
  1. Preheat oven to 350ºF.
  2. In a large mixing bowl combine eggs, salt, brown sugar, four, corn syrup, vanilla and pecans until smooth. Pour into pie crust. Top with whole pecan halves.
  3. Bake in a preheated oven for 1 hour or until filling is almost set. (It should jiggle a little.) Cool completely before cutting. Serve with generous amounts of Whipped Cream.

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