Vinson's pecan pie

10 Servings

Ingredients

Quantity Ingredient
1 Recipe plain pastry or
1 Box pie crust mix; (9 oz.)
1 Bottle dark karo syrup; (16 oz.)
1 cup Water (for heating syrup) (up to 2)
6 Eggs
1 cup Sugar
1 teaspoon Vanilla extract
1½ cup Whole pecans
2 tablespoons Margarine

Directions

CRUST

FILLING

Preheat oven to 325 degrees.

CRUST: Prepare crust for two 9-inch pies. Line pie pans with crust. Set aside. FILLING: Remove cap from bottle of syrup and heat in a small saucepan of water. In a mixing bowl, place eggs, sugar, vanilla extract and hot syrup. Stir thoroughly. Pour filling equally into unbaked pie shells.

Put ¾ cup pecans into each pie. Dot 1 tbs. of margarine on top of each.

Place pie pans on jelly roll pans and place in oven. Bake for 1 hour. Let cool. Serve hot or at room temperature. Store in refrigerator.

NOTES : easy

Recipe by: Chachie's New Orleans Posted to MC-Recipe Digest V1 #746 by "Bob & Carole Walberg" <walbergr@...> on Aug 17, 1997

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