Pearl's Not-So-Plain Pecan Pie

What goes in it:

Crust:
1    Refrigerator pie crust (from 15-oz box), softened as directed.  (Because Pearl's a busy woman)

Filling:     
1/3     Cup packed brown sugar
1 1/2   Teaspoon all-purpose flour (It was good enough for Grandma...)
1 1/4   Cups light corn syrup
1 1/4   Teaspoon vanilla
3         Eggs (If you can get them fresh out of the hen, all the better)
1 1/2   Cups pecan halves or broken pecans
2         Tablespoons butter melted.  (None of that margarine crap)

How you fix it:
-First heat your oven to 375 degrees F.   Place your pie crust in a 9-inch glass pie pan (and I mean glass)
-In a large bowl mix brown sugar, flour, corn syrup, vanilla and eggs till they're blended all nice like.  
 Stir in your pecans and melted butter.  Pour into crust-lined pan.  
-Bake 40 to 50 minutes or until the filling is puffed and the pie is a real purty golden brown.  Cool completely about 2 hours and store in refrigerator.   Or just cool it off till it don't burn your mouth none, throw a big ol' heaping gob of vanilla ice cream on a slice and have at it.  

Now set yourself down and tell Pearl what's been troublin' ya and she'll try to help out.  Just toss them troubles right here in the dirty laundry.   Don't be shy.