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!
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
unbaked 9-inch pie shell
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.