CRUST 1 recipe plain pastry or
1 Box pie crust mix — (9 oz.)
FILLING 1 Bottle dark karo syrup — (16 oz.)
1 to
2 Cups water (for heating syrup)
6 eggs
1 Cup sugar
1 Tsp. vanilla extract
1 1/2 Cups whole pecans
2 Tbs. 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.