Betty's Fabulous Pecan Pie--40-Year-Old Recipe!

Betty makes her one-and-only favorite 40-year-old pecan pie recipe. I think you're going to love this one!
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Fabulous Pecan Pie--40-Year-Old Recipe!
9-inch unbaked pie crust
1 cup dark corn syrup
3/4 cup sugar (In my demonstration, I said 1 cup sugar, but 3/4 cup sugar is better.)
2 tablespoons flour
1 teaspoon salt
2 eggs
1/2 cup evaporated milk
1 cup pecan halves
1 teaspoon vanilla extract
Heat the oven to 375 degrees. In a medium to large mixing bowl, mix together 3/4 cup sugar, 1 cup dark corn syrup, 2 tablespoons flour, and 1 teaspoon salt. Beat in 2 eggs, one at a time. Add 1/2 cup evaporated milk, 1 cup pecan halves, and 1 teaspoon vanilla extract, and mix well. Pour the mixture into the unbaked pie crust. Cover the edges of the crust with aluminum foil (cut in appropriate strips) to avoid over-baking the fluted crust. Bake 40 minutes, or until a toothpick inserted in the middle comes out clean.
This is my all-time favorite pecan pie. I wouldn't think of trying to improve on it!
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