I’m not sure it’s possible to have a holiday meal without Pecan Pie. At least not in the Deep South. It’s one of those staples we always see. Of course, that doesn’t mean that every Pecan Pie is good. This recipe is from a Karo advertisement a long time ago. Karo syrup makes a big difference in pecan pies so be sure to give this recipe a try.
Easy Karo Pecan Pie
3 eggs, slightly beaten
1 cup Karo light or dark corn syrup
1 cup sugar
2 tablespoons margarine, melted
1 teaspoon vanilla
1 ½ cups pecan halves
1 unbaked 9-inch pie shell
In large bowl, stir together eggs, Karo syrup, sugar, margarine and vanilla until well blended. Stir in pecans. Pour into shell.
Bake at 350 degrees for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool.
Makes 8 servings.
Chocolate Pecan Pie
Follow recipe for Easy Karo Pecan Pie. Melt 4 squares (1-oz. each) semisweet chocolate with margarine.
