Classic Pecan Pie
Classic southern pecan pie, just like grandma made, specifically my grandma. This pie is always a hit, no matter what type of gathering it is, and has been a staple at holiday gatherings for as long as I can remember. The original recipe calls for 1 1/4 cups of pecans, but our family adds an extra 1/2 cup for extra nuttiness. Who can have too many pecans?
Ingredients
- 1 cup Dark Karo Syrup
- 3 Eggs slightly beaten
- 1 cup Sugar
- 2 tbsp Margarine or Butter melted
- 1 tsp Vanilla
- 1 1/4-` 1/3/4 cups Pecan halves
- 1 9 inch deep dish unbaked pie shell
Instructions
- Preheat the oven to 350 degrees
- Prepare pie crust. If using refrigerated pie crusts, spray the pie plate with oil before placing crust.
- Crimp edges of crust around pie plate.
- Stir together all ingredients, and then add pecans.
- Pour into crust
- Place the pie in the oven and bake for 50-55 minutes. Hint: To prevent the edges from browning too quickly, cover them with foil. Do not cover the entire pie, just the edges. The pie is done if it springs back when touched lightly in the center.