Mother Nathalee's Pecan Pie

This recipe came from one of my co-workers. I eat it for breakfast! And it's not "wet" like some of the other pecan pie recipes I've tried.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 6  large eggs
• 2  cups sugar
• 1⁄2 teaspoon salt
• 2  tablespoons flour
• 1 (16 ounce) bottle  Dark Karo syrup
• 2  teaspoons vanilla
•  pecans (enough to layer top of the crust)

Directions

1. Mix eggs, sugar, salt, flour, syrup and vanilla together.
2. Pour into 2 frozen, 9-inch, deep dish crusts. Layer the top of the pie with pecans. If you want more pecans, you can add a double layer. Top with a few pats of butter.
3. Bake at 325° for 1 hr & 15 minutes or until done. Cover the edges of the pie crust with a strip of aluminum foil if it gets too brown.