Vinson's Pecan Pie

Categories: Creole | Essert

Serves: 10 Servings

Ingredients:

-----------------------------------CRUST-----------------------------------
1 Recipe plain pastry or
1 Box pie crust mix; (9 oz.)

Instructions:
----------------------------------FILLING----------------------------------
1 Bottle dark karo syrup; (16
-oz.)
1 c Water (for heating syrup)
-(up to 2)
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

Recipe by: Chachie's New Orleans Posted to MC-Recipe Digest V1 #746 by "Bob
& Carole Walberg" on Aug 17, 1997

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