1 stick butter
1 cup sugar
1 cup light Karo syrup
3 eggs, beaten
1 unbaked pie 9-inch pie shell
1 cup pecans, either chopped or whole
1 teaspoon vanilla
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| Western Kennedys Website | ||||||||||||||
| Patricia Kennedy's outrageous Pecan Pie! | ||||||||||||||
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| INGREDIENTS 1 stick butter 1 cup sugar 1 cup light Karo syrup 3 eggs, beaten 1 unbaked pie 9-inch pie shell 1 cup pecans, either chopped or whole 1 teaspoon vanilla |
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| Preheat oven to 350 degrees F. Use a medium saucepan, melt the butter, but don't let it brown. Remove from heat. Mix in sugar and corn syrup, vanilla. Add eggs. Stir thoroughly. Mix in the pecans. Pour into the pie shell and bake for 1 hour or until a knife is inserted in center of pie and is 'clean' when removed. Family Kitchen Chat As you have often heard me say, the secret of this pecan pie is the use of light karo syrup. This was my mother's recipe. She always searched magazines and traded recipes with friends. As I recall this recipe came out during World War II. At the time, I was 7 years old and living with Mom and Dad in a little town called Atoka, Oklahoma. Mother learned of the recipe, and my grandmother and grandfather, Aunt Bea and Uncle Joe sent us a big box of pecans that they had grown in their yard. I sat on a stool at Mother's feet and helped her pick out the pecan halves. We used those old metal nutcrackers and picks that you still see today. It was my job to pick out the pecan halves after Mother cracked the shells--not an easy task. This is my first memory of pecan pie, but we all enjoyed it over the many years since. There are other versions that I have had also. One was at a restaurant called Stagecoach Inn about one-half hour out of Austin. Pat and Mike were about three months old and myself and several friends went for dinner at this old historic inn. It was a great meal. The pecan pie had about two tablespoons of whiskey and just a bit of chocolate. Different, but it was tasty. I have never cared for the pecan pie made with dark karo syrup. You can, however, substitute brown sugar for the white sugar or 1/2 cup of brown and 1/2 cup of white. | ||||||||||||||
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