1/4 c. butter
1 c. sugar
1 tbsp. flour
1 c. white Karo syrup
1/4 c. dark Karo syrup
4 eggs
1 c. broken pecan pieces
1 tsp. vanilla
dash of salt
1 unbaked pie shell

Cream butter; add sugar and flour gradually. Cream until fluffy. (Important to cream ingredients thoroughly.) Add both syrups. Beat well. Add salt. Add eggs, one at a time, beating thoroughly after each egg. Add vanilla. Spread pecans over bottom of pie shell. Pour mixture over pecans.

Bake at 450°F for 10 minutes. Lower heat to 325°F and bake for 50 minutes or until set. (May need to adjust oven temperature so pie does not burn.)