From the Kitchen of Linda Rakszawski
� c. sugar
1 tsp. salt
2 T. flour
2 eggs
� c. canned evaporated milk
1 tsp. vanilla
1 c. light Karo syrup
1 (8 or 9 inch) unbaked pie shell
1 c. or more pecans
Fill pie shell with 1-cup pecans, or more if you like. Combine remaining ingredients and pour into pie shell. Bake at 425� for 10 minutes, and then reduce to 325� for 35 to 40 minutes.