| Pecan Pie |
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3 eggs -- slightly beaten
1 cup sugar
1 cup Karo syrup -- light syrup
2 tablespoons butter or margarine -- melted
1 teaspoon vanilla
1 1/4 cups pecans
1 - 9 inch frozen deep dish pie crust
1 cup sugar
1 cup Karo syrup -- light syrup
2 tablespoons butter or margarine -- melted
1 teaspoon vanilla
1 1/4 cups pecans
1 - 9 inch frozen deep dish pie crust
Preheat oven to 350 degrees
In a large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into pie crust
Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes 8 servings
NOTE: To use prepared frozen pie crust - Use 9 inch deep-dish pie crust. Do not thaw. Prheat oven and a cookie sheet. Pour filling into frozen crust; bake on cookie sheet. Insulated cookie sheet is NOT recommended.
In a large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into pie crust
Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes 8 servings
NOTE: To use prepared frozen pie crust - Use 9 inch deep-dish pie crust. Do not thaw. Prheat oven and a cookie sheet. Pour filling into frozen crust; bake on cookie sheet. Insulated cookie sheet is NOT recommended.
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printed on: May 3, 2024 |