Prep 5 mins
Cook 40 mins
This is a rich, but very yummy pie! A former roommate of mine from Georgia told me this was her mother's pecan pie recipe. She gave it to me in 1956. I have been using it ever since.
- 3 eggs, whole
- 1 cup Dark Karo syrup
- 1 cup granulated sugar
- 1 -2 cup chopped pecans
- 6 tablespoons butter, room temperature
- 1 teaspoon vanilla
- 1 pinch salt
- 1 unbaked pie shell
- Mix ingredients and pour into unbaked pie shell.
- Bake until filling is set, pecans look toasted, and pie crust is nicely browned.
- Serve pie either cold or slightly warm.
A great pecan pie. I used 2 cups pecans. Yummy! Thanks Joie in Oklahoma City, Okla. Bullwinkle