Servings: Makes 2 thin pies, 1 deep dish.

2 tbsp soft butter 2 tbsp soft butter
2 tbsp flour 2 tbsp flour
3 eggs 3 eggs
1 cup light corn syrup 1 cup light corn syrup
1 cup light brown sugar 1 cup light brown sugar
1 cup chopped pecans 1 cup chopped pecans
1 tsp vanilla 1 tsp vanilla
¼ tsp salt ¼ tsp salt
1 deep dish or 2 regular pie crusts 1 deep dish or 2 regular pie crusts

Heat oven to 350°F.
Combine butter and flour well.
Whisk in eggs, corn syrup, and brown sugar until well combined.
Add vanilla and salt.
Stir in pecans.
Pour into unbaked pie shells. Place on a baking tray and bake for 15 minutes.
Turn oven down to 300°F and bake for 45 minutes. (A deep dish pie may take longer to bake.)
Remove when still soft, but set and jiggly in the middle. (Do not overcook, under-baked is better.)