Pecan Pie for the Holidays
This pie continues to earn accolades long after my mother wrote the recipe down for me. It’s easy and delicious – enjoy! Recipe from Nanci Gregg
1/2 cup sugar
1 cup dark corn syrup (blue label Karo)
1/4 tsp. salt
1 tbsp. flour
1 tsp. vanilla
1 tbsp. melted margarine
1 1/4 cup pecan halves
Beat sugar, syrup, salt, flour, and eggs together until just mixed.
Add vanilla, margarine, and pecans.
Pour into unbaked pie shell (thawed, if originally frozen).
Carefully turn pecan halves so they’re right side up for a more attractive look, using a fork.
Bake in slow (300°F) oven for 1 hour or until filling is set. Cool on rack. Slice and serve with whipped cream or ice cream.