Vinson's Pecan Pie

Title:
Vinson's Pecan Pie

Yield:
10 Servings

Categories:
Creole,
Essert




Ingredients:




-----------------------------------CRUST-----------------------------------


     1    Recipe plain pastry or


     1    Box pie crust mix; (9 oz.)





----------------------------------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