Southern Pecan Pie

Ruth Drummond
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1/4 cup (1/2 stick) oleo
  • 1 cup sugar
  • 3/4 cup white corn syrup
  • 3 eggs (may use 3/4 cup Egg Beaters)
  • 1 tsp vanilla
  • 1 3/4 cup sugar
  • 1 pie shell, unbaked

Melt oleo over low heat. Remove from heat. Mix sugar and corn syrup; blend in eggs and vanilla. Pour in unbaked pie shell. Place pecans on top. Bake at 350 degrees for 35 minutes or until well done.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.