Pecan Pie

I can't get corn syrup in Austria, so I smuggled in some Golden Syrup from the UK last visit. It worked great. A friend of mine claims she used homemade pancake syrup with good results, but I haven't dared to try it... Anyway, this made a fabulously pecan-y pie, toasty on the top, that wasn't terribly oversweet. I hope you like it as much as my family did.


Ingredients:
2 large eggs
1 cup corn syrup OR golden syrup
Scant 1/2 cup brown sugar
2 TBS flour
1/4 tsp. salt
1 tsp. vanilla
1/4 cup melted butter
2 cups raw pecans
1 9-inch unbaked pie crust (see recipe under Mince Pie, use half)

How to make it:
Preheat oven to 350°F/180°C.
Form the crust with a high edge in case of spillage.
Sprinkle pecans evenly over unbaked pie crust.
Combine all other ingredients, beating well until smooth, and pour gently over pecans. (Pecans will rise evenly to the top during baking.)
Bake in center of oven for 50-60 minutes or until edges are browned and filling is set. (If crust browns too quickly while filling is not yet set, cover with strips of foil.)
Cool on rack and keep at room temperature until serving.