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Pecan Pie

1 cup sugar
1/2 cup corn syrup
1/4 cup melted margarine
3 eggs, well beaten
1 cup shelled pecans
1 unbaked pie crust

Pie Crust - Only use 1/2 this recipe for this pie. Other 1/2 can be stored in refrigerator for about 1 week.

Roll pie crust out and place in your pie pan.

Combine sugar, corn syrup and melted margarine. Add egg that are alreadt beaten and pecans to syrup mixture, mixing throughly. Por filling into pie shell. Bake at 375 degrees for 40-45 minutes. Top should be nicely browned.
Cool and enjoy!

From: Glorious Grub Cookbook By. Joan Stewart

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