1/2 c. sugar, 1/4 c. brown sugar, 1/8 tsp. salt, 1 Tbs. all-purpose flour
Add the beaten eggs, Karo, and vanilla. Mix well.
3 eggs, beaten, 3/4 c. Karo syrup, 1 tsp. vanilla extract
Add the cream and melted butter and mix to combine.
1/2 c. heavy cream, 2 Tbs. melted butter
Place pecans into the bottom of the unbaked pie shell. You can use halved pecans or chopped, whichever you prefer.
1 1/2 c. pecans, 1 unbaked 9" pie shell
Pour the cream mixture over top of the pecans.
Bake immediately, at 400° for 15 minutes.
Reduce the temperature to 350°, and bake for an additional 25 - 35 minutes. It's ok if the center has a little jiggle, but it should seem stable, and the outer edges of the pie should be puffed up a bit.
Cool at room temperature. Store in the refrigerator lightly covered.
Baking your pies in the bottom half of the oven (just below the center) helps to keep the bottom crust flaky and prevents the top edges from getting too dark.