Easy Karo Pecan Pie

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.

Pecan Pie

In the Deep South, pecans are part of everything. Okay. I exaggerated. We do cook some things without nuts. It's just that pecans and peanuts are everywhere. They're both big crops in this part of the world. Most of us have pecan trees and some folks -- not us anymore -- grow peanuts. It's that old adage of using what you have.

This recipe came from my Mother's Mother. Gran was a wonderful cook. Pecan Pie is a staple but not everyone can make a pie you want to eat. I know. It's shocking. This recipe is wonderful.

Pecan Pie

1 cup corn syrup

1 cup granulated sugar
1 cup chopped pecans
3 eggs
1 tablespoon flour
1 tablespoon butter or margarine
4 tablespoons milk
one unbaked pie crust

Beat the eggs until they are well blended. Gradually add all the other ingredients. Pour into an unbaked pie crust.

Bake 40 minutes in a 350 degree oven.

Enjoy!