I used this recipe and everyone raved. It uses light corn syrup to highlight the flavor of the pecans. I find it interesting that Andy's recipe, and yours use butter. Mine doesn't and it tastes very good. I'm going to have to try it with the butter addition. That may make it even better.
I know that many have said to use dark corn syrup. I say make it to your taste. If you like dark corn syrup better, than by all means, use it. I'm going to substitute grade B maple syrup in my next pecan pie, maybe for a pie around Christmas time. But I do know that this recipe is tried and true. And as always, I have to agree with Andy about everything he stated in his post. This is just another version with a different flavor profile. The technique is the same.
2 Eggs, slightly beaten
1 cup Light Corn Syrup
1/4 cup Sugar
2 tbs. Flour
1/4 Tsp. Salt
1 tsp. Vanilla
1-1/4 Cups broken pecans
Preheat oven to 375 deg F.
Spread pecans evenly in an unbaked 9-inch pie shell.
Mix together the remaining ingredients and pour over the pecans. Bake for about 45 minutes. Check at 40. Remove from the oven when the filling is set.
Seeeeeya; Goodweed of the North