Preheat the oven to 400°.
Whisk the sugars, salt, and flour in a bowl.
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.