Old-fashioned Pecan Pie

Preheat oven to 350°F (175°C).

Combine the slightly beaten eggs, flour, vanilla, sugar, and Karo light syrup in a medium bowl, whisking until well blended and smooth.

Stir the whole pecans into the mixture until evenly distributed throughout.

Pour the pecan filling into the unbaked pie shell, spreading the pecans in an even layer.

Place the pie on a baking sheet and transfer to the preheated oven.

Bake for 50 minutes until the filling is set but slightly soft in the center and the top is golden brown. The filling should not jiggle excessively when gently shaken.

Remove the pie from the oven and let cool on a wire rack for at least 30 minutes before slicing to allow the filling to fully set.