About 1/4 cup pastry flour
About 1 1/2 cup brown sugar
20 oz. light corn syrup (like karo)
10 fl. oz. eggs
1 tsp vanilla
1/4 oz. salt
4 oz. melted butter (1 stick)
8 oz. pecans

Combine all ingredients except pecans. Pour pecans evenly over two unbaked pie crusts. Pour filling until 1/4" from top. Bake at 425 for 15 minutes, then 325 until set. Can add 2 oz. chocolate chips or 1 oz. coconut per pie.

Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06