Pecan Pie

Ethel Wilkes
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

Makes 3 Pies
  • 3 pie crusts, unbaked
  • 1 1/2 cup sugar
  • 1/2 tsp salt
  • 1/2 cup dark Karo® syrup
  • 1/2 cup white Karo® syrup
  • 12 eggs
  • 9 Tbsp oleo (1/2 stick plus 1 Tbsp)
  • 4 cup pecans
  • 1 tsp vanilla

Mix all in mixing bowl but the pecans. Divide into 3 pie shells. Put 1 1/2 cups pecans in each pie. Bake at 350 degrees until done (about 45 minutes). May need t o cover crust with foil if it gets too brown.


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