My Pecan Pie

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


  •  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.


  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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