Directions

1. Heat oven to 375
2. Line pie pan with pastry
3. Beat sugar, butter, salt and eggs with wire whisk until well blended
4. Add Karo syrup and pancake syrup and whisk until well blended with egg/butter/sugar/salt mixture
5. Stir in 1 cup pecan pieces and 1/2 cup pecan halves
6. Bake for 45-55 minutes until center set. Cover pie edges with tin foil or pie ring. Remove halfway through cooking.
7. Cool completely and refrigerate overnight so pie sets firm.