|Source||Lenore Mastracci (1980)|
1 hour, 25 minutes
In a 1-quart pan over moderate heat, bring sugar and corn syrup to a boil, stirring occasionally; stir in butter. In another bowl, beat eggs just until yolks and whites are combined. Slowly pour hot mixture over beaten eggs, stirring vigorously as you do so. Stir in vanilla, salt and pecans. Mix the flour and 1 tablespoon sugar. Sprinkle over bottom of unbaked pastry shell. Bake in a 350° oven for a glass pie plate and 375° for a metal plate, approximately 45 minutes.