Prep 5 mins
Cook 55 mins
Whip this together in 6 minutes, then bake it. Delicious any time of year!
- 3 eggs, slightly beaten
- 1 cup corn syrup
- 1 cup sugar
- 2 tablespoons margarine, melted
- 1 teaspoon vanilla
- 1 1⁄2 cups pecans
- 1 unbaked pie shell
- In large bowl, stir together first five ingredients until well blended.
- Stir in nuts.
- Pour into pastry shell.
- Bake in 350 degree oven 50-55 minutes or until knife inserted halfway between center and edge comes out clean.
A classic and the recipe I always use for pecan pie. I prefer to use the light-colored corn syrup.
this is the pecan recipe I have been using for over 20 years. it's the only one i have ever used.
Almost exactly the same as my Karo VIP Pecan Pie. I use Karo All-Purpose Syrup, Mazola margarine, 1 cup pecans (halves or chopped), and add 1/8 teaspoon salt. Bake in a 9 inch unbaked pastry shell. Great recipe, thank you KCM!