Don't use flour. "A really good southern pecan pie is recognized by its color, " I was told this by my mom who asked me never to reveal her secret to anyone outside our family. "Flour deadens the color, makes it milky. And don't ever use "corn syrup!" That ruins the consistency. Real pecan pie is jelly-like, translucent, with sparkle. Just start with a pound of brown sugar, then add 3 eggs, about 2 egg shells of milk, a big splash of vanilla, some salt, and a lot of pecans --- at least a cup and a half. They have to be fresh-crop pecans, of course, preferably pecans you've just picked up from under your own tree and shelled by hand. Now isn't that simple? Please keep this recipe just our secret.