Jenny Meyer’s Pecan Pie

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• 3 eggs
• ½ cup sugar
• 1-cup dark Karo (corn) syrup
• ¼ cup soft butter
• 2-tablespoon flour
• ¼ teaspoon salt
• 1 cup pecan halves

Cream butter, sugar and salt. Add eggs one at a time to mixture until blended. Add flour and syrup. Mix well. Arrange pecans in bottom of pie crust (I make beautiful circle designs) (uncooked pie shell) and pour mixture over top. Nuts will float up. Bake at 375 for 10 minutes; reduce heat to 325 for 50 minutes. Serve with whipped cream.