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| 3 |
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eggs, slightly beaten |
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| 1 cup |
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sugar |
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| 1 cup |
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light or dark corn syrup (karo) |
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| 2 Tbs |
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butter, melted |
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| 1 tsp |
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vanilla |
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| 1- 1/4 cups |
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pecans |
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| 1 |
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9-inch unbaked or frozen deep-dish pie crust (I like pet) |
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| Preheat oven to 350°F. In large bowl stir first 5 ingredients until well blended. Stir in pecans. Pour into pie crust. Bake 50 - 55 minutes or until knife inserted halfway between center and edge of crust comes out clean. Cool on wire rack. Makes 8 servings. (allow crust to thaw if using frozen before baking) |
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| Recipe Source |
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Author: Karo Syrup Source: Paula ARG Kernachan
This is the best pie I have ever found. A friend of mine when I worked with Central Carolina Bank used to make these and OMG I loved them!
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |