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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 24 |
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This is the pecan pie recipe printed on the back of the Karo syrup bottle from the 1950s. I grew up with this pecan pie and it remains my favorite. Ingredients:
1 (9 inch) pastry dough |
3 eggs |
2/3 cup white sugar |
1 cup white corn syrup |
1/4 teaspoon salt |
1/3 cup butter, melted |
1/4 teaspoon vanilla |
1 cup pecan halves |
Directions:
1. Beat the eggs lightly.
2. Add remaining ingredients and beat just until foamy.
3. Mix in pecan halves.
4. Pour into 9 pastry lined pie plate.
5. Bake 40-50 minutes at 400 or until set and pastry is nicely browned.
6. Let cool before serving.
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