When I was a young girl we went to visit my grandparents in Va. for Thanksgiving. I remember Grandma Onnie asking me if I wanted to help her make my dad's favorite dessert, pecan pie. I was so excited. I thought she was going to share some secret family recipe with me. The secret? On the back of the Karo syrup bottle.
Pecan pie
1 cup Karo Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Vanilla Extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked deep-dish pie crust
Preheat oven to 350°F. Place empty pie crust in oven for 5 mins, just warms it a little. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust. Bake on center rack of oven for 60 to 70 minutes. Cool for 2 hours on wire rack before serving.
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