A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Easy Karo Pecan Pie
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- #31830
Karo corn syrup was introduced in 1902. While pecan pies were around already, in the 1930's Karo corn syrup became a popular ingredient in them in place of molasses or other sugar syrups.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
8 reviews
ingredients
1 (9" size) unbaked pie shell
3 eggs, slightly beaten
1 cup light or dark corn syrup
1 cup sugar
2 tablespoons margarine, melted
1 teaspoon vanilla extract
1 1/2 cup pecan halves
directions
Preheat the oven to 350 degrees F. Line a pie plate with the pie pastry.
Combine the eggs, corn syrup, sugar, melted margarine, and vanilla extract in a mixing bowl. Beat on medium speed with an electric mixer until well blended. Stir in the pecans by hand.
Pour the pecan filling into the pie shell. Place in the oven and bake at 350 degrees F for 50-55 minutes or until a knife inserted in the middle comes out clean.
Remove the pecan pie from the oven and let cool.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
November 30, 2021
This is a classic recipe that never disappoints.
November 27, 2021
We had very good luck with this recipe!!!
November 24, 2015
Worked perfectly for me!
April 12, 2014
very much homemade
December 13, 2010
I've made this recipe for years, but use 4 eggs and only 1 T Butter. It always comes out perfect.
December 3, 2010
The flavor was good, but the filling was very liquid.
November 25, 2008
I don't know what this is missing but it is something I have tried to make it 3 time and it over flows each time. I love this sight I use the recipe all the time but this one is missing something
July 15, 2006
The taste of this pie is execellent!! I had trouble when I cut into the pie and it fell apart