My Pecan Pie

Prep Time: 5 minutes | Cook Time: 40 minutes | Total Time: 45 minutes | Yield: 2 pies.

Ingredients:

  •  1 egg, beaten
  • ¾ cup dark Karo syrup
  • 1 TBSP flour
  • 3 cups pecans, barely chopped
  • 1 cup sugar
  • 1 tsp vanilla
  • 1 stick Blue Bonnet margarine, melted
  • 2 good quality pie shells, like Marie Callenders. Or make your own, with the pie crust in this recipe.

Directions:

  1. Preheat oven to 350F.
  2. Melt Blue Bonnet in microwave and let cool.
  3. Pierce bottom of pie shells, bake pie shells at 350 for 5-6 minutes. Take out of oven.
  4. In a mixer, beat Karo, sugar, vanilla and melted margarine until smooth. Gently fold in pecans last.
  5. Bake on middle rack for 45 minutes. Cool on wire rack.

Notes: If you want to make it hard, like I did for Thanksgiving 2013, leave it in oven for 50 minutes instead of 40 minutes.

Recipe Origin: This is a version of my mom’s and great-granny’s pecan pie. I think my version has one less egg, but no one knows.

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