Mother Nathalee's Pecan Pie

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

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

eggs, sugar, salt, flour, syrup, vanilla, pecans

Taken from www.food.com/recipe/mother-nathalees-pecan-pie-128753 (may not work)