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Pecan Pie

Jay had very fond memories of his Mother's Pecan Pie, and in the early 1990's before she passed away, he called her in Memphis to ask for the recipe.  What a surprise to find that her favorite recipe was right on the bottle of Karo corn syrup!

3 eggs, slightly beaten
1 cup Karo corn syrup (light)
1 cup sugar
2 Tablespoons butter, softened
1 teaspoon pure vanilla
1-1/2 cup pecans

1 unbaked 9-inch pie shell

In large bowl, stir together the first five ingredients until well blended.  Stir in pecans, and pour into pie shell.  Bake at 350 for 50-55 minutes (watch crust carefully at the end, and cover with foil if necessary).  Cool pie before cutting into pieces.  Makes 8 servings.