Karo Pecan Pie

This is just the very best pecan pie recipe I have ever made. It is in a cookbook titled Rattling Those Pots and Pans by Leah Tower. Leah and Jim Tower were in our Sunday School classes at two churches, Atkinson Road Baptist and Sunrise Baptist in Lawrenceville, GA. When Jim died, Leah wrote this wonderful cookbook in memory of Jim.

Southern Pecan Pie

1 deep dish pie shell

1 cup sugar

1/2 cup light corn syrup, Karo syrup is what I use

1/4 cup butter, melted

3 eggs, well beaten with a fork or whisk

1 cup chopped pecans

Combine sugar, syrup and melted butter. Add beaten eggs and pecans, mixing thoroughly.Pour into unbaked pie shell. Bake at 375 degrees, for 15 minutes, then reduce heat to 350 degrees for 25-30 minutes. Middle of pie will puff up when it is done.

Note: Picture of ingreidents shows vanilla and pie does not call for vanilla.

Pecan pies are best if made the day before you need them.

Enjoy.