This one is in The Cotton Country Collection cookbook and is a lot of folks go to recipe. It's really good and the browned butter adds great flavor. I think if I were adding something to thicken my pie, I'd use cornstarch instead of flour. It will keep the filling more clear.

The Best Pecan Pie

1/2 cup (1 stick) butter--browned
1 cup of light Karo syrup
1 cup sugar
3 large eggs beaten
1/2 tsp lemon juice
1 tsp vanilla
a dash of salt
1 cup of chopped pecans
8 or 9 inch unbaked pie shell

Brown butter in a heavy sauce pan or iron skillet until
it is a deep golden brown---do not burn**; let cool.
In a separate bowl add ingredients in order listed; stir.
Blend in browned butter well. Pour in unbaked pie
shell and bake in 425 F preheated oven for 10 minutes,
then lower to 325 F for 40 minutes.

attributed to: Mrs Russell Bullock

To me and everyone else here in South Carolina who has
ever tasted it, this beats all the other pecan pie recipes
hands down. The browned butter give the pie an intensely
buttery flavor. Serve with a dollop of whipped cream
sweetened only with a teaspoon or two (per half-pint) of
good Southern Bourbon. Believe me the pie is more than
sweet enough! This filling adapts well to tarts and tassies.

** technique: have a couple of soaking wet wash cloths
layered together on the counter or in the sink. When the
butter is ready, place the skillet on top of the wet cloths to
stop cooking. This works well too when making dark roux.

Note: use freshly shelled pecans if possible. Pecan get stale
once shelled and their flavor changes when stored at room
temperature for any length of time. They are best bought
in the late fall (November), shelled and then frozen to be used
as necessary. With the Internet, one can get fresh, shelled
quality pecans from Southern/Southwestern growers shipped
to you. Avoid the typical grocery store ones-anytime but