Texas Pecan Pie

Toast 2.5 cups broken pecans in 2 tablespoons butter in a frying pan and put in an unbaked pie shell.
Preheat oven to 375 deg F.Spread pecans in an unbaked 9-inch pie shell.Mix remaining ingredients and pour over pecans.

2 Eggs, Slightly Beaten1 Cup Light Corn Syrup (I used 3/4 white and1/4 maple syrup) ,1/4 Cup Sugar, 2 Tablespoons Flour, 1/4 Teaspoon Salt - 1 Teaspoon Vanilla1-2.5 Cups Broken Texas native pecans

http://www.ortech-engr.com/pecans/order.html



Bake at 375 deg F. for 40 to 50 minutes or until filling is set.


TIPS:
Cover the edges of the pie crust with aluminum foil about halfway through baking to prevent crust from getting too brown before the pie is done.
For best results, be sure to use only Texas native pecans. If you insist on using hybrid pecans or pecans grown in some other state, don't complain to us if you aren't happy with the way your pie turns out.
Note that this recipe calls for Light Corn syrup (we use the Karo brand). 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.