PECAN PIE As far as I'm concerned, the best thing about nuts is a pecan pie. I have made them all my life and let me give you a tip; a scoop of extra rich dark chocolate ice cream on the top can't be beat.   I am not including here a recipe for pie crust. I will tell you that I consider it to be the most important thing about a pie. The best of fillings is not a good pie in a tough and indifferently made crust. Making a good flaky crust is the sine qua non of making a pie. If you don't make a good pate brissee, don't make a pie. As the filling of this pie takes so long to set, you will have to keep an eye on the exposed edges of the crust. When they are as brown as you want them to be, cover the edges with aluminum foil to keep them from becoming too dark.   Pecan pie   2 Eggs, Slightly Beaten 1 Cup Light Corn Syrup (Karo Syrup) 1/4 Cup Sugar 2 Tablespoons Flour 1/4 Teaspoon Salt 1 Teaspoon Vanilla 1-1/4 Cups Broken pecans Preheat oven to 375º. Spread pecans in an unbaked 9-inch pie shell. Mix remaining ingredients and pour over pecans. Bake at 375º for 40 to 50 minutes or until filling is set. It may seem to be a bit soft when you take it out of the oven, but it will set further as it cools.