Vinson's Pecan Pie
Yield
servingsPrep
20 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 | recipe |
pastry dough
or 1 9oz pie crust mix |
* |
| filling | |||
| 1 | Bottle |
corn syrup, white (karo)
(16 oz.) |
*
|
| 1 - 2 | cups |
water
for heating syrup |
|
| 6 |
eggs
|
*
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
pecans
whole |
|
| 2 | Tbs. |
margarine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 | recipe |
pastry dough
or 1 9oz pie crust mix |
* |
| filling | |||
| 1 | Bottle |
corn syrup, white (karo)
(16 oz.) |
*
|
|
water
for heating syrup |
|
||
| 6 |
eggs
|
*
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
pecans
whole |
|
| 2 | Tbs. |
margarine
|
*
|
Directions
Preheat oven to 325℉ (160℃).
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 ¾ cup pecans into each pie.
Dot 1 tablespoon 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.
