My Granny always made Pecan Pie for Thanksgiving, so when the Traveler decided to host a Pot-Luck Thanksgiving Dinner, I was eager to pick up the family tradition. I'm excited about sharing this classic dessert tomorrow. :o)
Ingredients:
1 cup Karo Corn Syrup (Dark or Light or 1/2 of each kind)3 eggs
1 cup sugar
2 tablespoons butter or margarine, melted
1 teaspoon vanilla flavoring
1 1/2 cups (6 oz) pecans (whole or chips whichever you prefer)
1 unbaked 9" deep dish pie crust
Directions:
Melt butter and add sugar, beaten eggs, karo syrup, & vanilla. Mix well with spoon and add pecans. Pour into unbaked pie crust. Bake in pre-heated 350 degree oven on center rack for 55 to 60 minutes or until a knife inserted in center comes out clean. Cool for 2 hours.
Granny used to make hers with the Dark Karo Corn Syrup. But my mom likes using 1/2 of each, but says she has done it all ways depending on what she had in the pantry. I made mine with 1/2 dark and 1/2 light.
Melt butter and add sugar, beaten eggs, karo syrup, & vanilla. Mix well with spoon and add pecans. Pour into unbaked pie crust. Bake in pre-heated 350 degree oven on center rack for 55 to 60 minutes or until a knife inserted in center comes out clean. Cool for 2 hours.
Granny used to make hers with the Dark Karo Corn Syrup. But my mom likes using 1/2 of each, but says she has done it all ways depending on what she had in the pantry. I made mine with 1/2 dark and 1/2 light.
Pictures:
I am so making this for dessert at Thanksgiving this year. I can't believe what a cook my best debate partner is now. Then again I can't believe I am a part time stay at home wife who enjoys crafting. All of your recipes look like they are to die for! Hope you are doing well!
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