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.


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