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Pecan Pie

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This is my daughter’s favorite dessert, and it’s a Southern staple. Now that pecans are coming in season (we pick them up around our neighborhood), it’s time for some pies!

A special note from my daughter: She claims that you MUST measure the vanilla. The last pie she made, she “guessed” at the vanilla, and didn’t like the result.

Classic Pecan Pie

3 eggs slightly beaten
1 cup sugar
1 cup KARO light or dark corn syrup
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1-1/4 cups pecans
1 unbaked (9-inch) pie crust

Preheat oven to 350′F. In medium bowl with fork, beat eggs slightly. Add sugar, corn syrup, butter and vanilla; stir 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.


One Response to “Pecan Pie”

  1. Shelly Says:

    I love Pecan Pie! My mother used to make it all the time when I was growing up. I will have to try your recipe!

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