Beat 3 eggs lightly with a fork (do not use egg beater). Add 1/2 cup sugar with 2 teaspoons of flour mixed in. Stir in 1 cup dark Karo syrup. Add a dash of salt. Gradually add 1/4 cup melted butter.

Lay pecan halves on bottom of unbaked pie crust. Pour liquid mixture over pecans. Bake at 425 degrees for 15-20 minutes until brown. Reduce heat to 375 degrees for 10-15 minutes. Then reduce heat to 350 degrees for final 15 minutes.

PIE CRUST:

2 1/4 c. flour
2/3 c. shortening in measuring cup
1/2 tsp. salt
1/3 c. ice water

Mix flour and salt. Cut in shortening with pastry blender. Add water SLOWLY (may not need all of it).