Cream Pecan Pie

• 2 1/2 cup sugar, divided
• 2/3 cup water
• 1/4 cup butter
• 5 eggs, separated
• 2-3 Tablespoons flour
• 1 cup half and half
• 1 teaspoon vanilla
• 1 1/2 cup chopped pecans
• 1/4 teaspoon salt
• 2 (8 inch) baked pie shells

Instructions:
Combine 2 cups sugar, water and butter; bring to a boil. Remove from heat and partially cool. Beat egg yolks; stir in half and half and flour, and gradually add to first mixture. Cook over medium heat, stirring until thick. Remove from heat; add vanilla and nuts. Spoon into pie shells. Beat egg whites until foamy; add 1/2 cup sugar gradually. Spread on pie and brown.

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