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