Wow! This looks fantastic. I always make my pecan pie with chocolate chips but use a "traditional" recipe with karo syrup. This sounds much better but was wondering about the flour. Is that because you use butter instead of corn syrup and the flour is needed then or is it just to make that top "crust"? (which looks delicious) I will definitely be making this in the next week or two! Thanks for a pecan pie recipe that is different! A Karo pie filling is based on a custard. This pie filling is based on a batter, hence the flour. The side benefit is the fluffy top "crust". Frank @ KAF.

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