Recipe by: Dorothy S. Womack
1/2 cup sugar
2 tablespoons all-purpose flour
1 cup dark corn syrup
2 eggs
2 tablespoons margarine, softened
1 1/2 cups chopped pecans
1 (9 inch) unbaked pastry shell
Combine sugar and flour. Add corn syrup, eggs and margarine. Beat well. Stir in vanilla and pecans. Pour into pastry shell. Set for 1 hour or until firm.
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