Blind bake the crust for 10 minutes then cool
preheat the oven to 350 degrees,
beat the eggs in a large mixing bowl with a whisk or a handheld mixer or in the bowl of a stand mixer.
add the sugar, melted butter, Golden Eagle syrup, flour, vanilla extract, lemon juice, salt, and 6 ounces of the pecans. Mix
Once everything is mixed well, pour the filling into a blind baked pie shell.
coat the pecan halves with a little Golden Eagle syrup and arrange them on top of the pie.
Bake for 45 minutes to 1 hour; the pie filling should be fully baked in the center. It is like a custard.
Check your crust at 40-45 minutes and if it is getting too brown, cover with foil until the pie is fully baked in the center. A knife inserted should come out clean.
Let the pie cool to set the filling
Top with ice cream or whipped cream or both, if you can take the time.