Title: Vinson's Pecan Pie
Categories: Creole Essert
Yield: 10 Servings

		Crust
1		Recipe plain pastry or
1		Box pie crust mix; (9 oz.)
		Filling
1		Bottle dark karo syrup; (16 oz.)
1		To; (up to )
2	c	Water (for heating syrup)
6		Eggs
1	c	Sugar
1	ts	Vanilla extract
1 1/2	c	Whole pecans
2	tb	Margarine
		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 3/4 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 Posted to MM-Recipes Digest V4 #9

Recipe by: Chachie's New Orleans

previous

next