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Pecan Pie Recipe

Serves 10


  • Crust:
  • 1 recipe plain pastry, or 1 9-oz box pie crust mix
  • Filling:
  • 1 16-oz bottle dark Karo syrup
  • 1 to 2 cups water, for heating syrup
  • 6 eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups whole pecans
  • 2 tbs margarine
  • Preheat oven to 325 F


1. Prepare crust for 2 9-inch pies.
2. Line pie pans with crust.
3. Set aside.
Filling: 1. Remove cap from bottle of syrup and heat in a small saucepan of water.
2. In a mixing bowl, place eggs, sugar, vanilla extract and hot syrup.
3. Stir thoroughly.
4. Pour filling equally into unbaked pie shells.
5. Put 3/4 cup pecans into each pie.
6. Dot 1 tablespoon of margarine on top of each.
7. Place pie pans on jelly roll pans and place in oven.
8. Bake for 1 hour.
9. Let cool.
10. Serve hot or at room temperature.
11. Store in refrigerator.


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Main Ingredient:Nut / Pecan
Preparation Method:Baking

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