Mable Price Robison Family Treasures 1 pint white Karo®2 Tbsp oleo1 1/2 cup sugar6 eggs2 Tbsp vanilla2 cup chopped pecans Combine all ingredients and pour into two 9 inch unbaked pie shells. Bake at 350 degrees for 1 hour.
LaDonna PardueFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 EggsPinch of salt1/2 cup dark brown sugar1 tsp vanilla1 Tbsp flour2 Tbsp butter1 cup white Karo® syrup1 cup pecans Beat eggs slightly, add flour, salt and butter (chip up small); blend. Add sugar, Karo® syrup, vanilla and pecans. Blend well. Pour into crust and bake at 325 … Continue reading Pecan Pie
Ethel Wilkes Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Makes 3 Pies 3 pie crusts, unbaked1 1/2 cup sugar1/2 tsp salt1/2 cup dark Karo® syrup1/2 cup white Karo® syrup12 eggs9 Tbsp oleo (1/2 stick plus 1 Tbsp)4 cup pecans1 tsp vanilla Mix all in mixing bowl but the pecans. Divide into 3 pie shells. Put … Continue reading Pecan Pie
Joyce Smith, Downsville 1/2 cup butter1 cup sugar3 eggs, slightly beaten3/4 cup dark corn syrup1/4 tsp salt1 tsp vanilla1 1/2 cup chopped pecans1 (9 inch) pie shell Cream butter; add sugar gradually. Continue beating until light and fluffy. Add eggs, syrup, salt, vanilla and nuts. Pour into unbaked pie shell. Bake at 375° for 40 … Continue reading Pecan Pie
Bernadette Jenkins, Downsville 3 eggs1 cup light brown sugar1 cup pecan pieces1/2 cup light corn syrup1 tsp vinegar1/2 tsp vanilla1/4 tsp salt In medium bowl, beat eggs. Stir in brown sugar, pecans, corn syrup, vinegar, vanilla and salt. Mix well . Pour into unbaked 9 inch pie shell. Bake at 450° for 10 minutes. Reduce … Continue reading Pecan Pie
Audrey Simpson, Downsville 23 Ritz crackers1 cup pecans3 egg whites, beaten Add 1 cup sugar to egg whites; fold in crackers and pecans. Bake 30 minutes at 350°. Let cool. Spread Cool Whip on top. Put in icebox and let set overnight
Sharon Dixson, Central Office 3 eggs, beaten1 cup sugar1 cup white Karo®1/2 cup melted margarine1 tsp vanilla1 cup pecansPinch of salt Mix and pour into a 9 inch unbaked pie shell and bake at 375° for about 45 minutes or until firm. Cool.
Jessie Hamilton, FHS 3 eggs, beaten1 cup pecans2 Tbsp oleo1 tsp vanilla1 cup corn syrup1/2 tsp salt1 cup sugar1 unbaked pie shell Mix syrup with eggs; add other ingredients. Pour into pie shell. Bake 15 minutes at 400°, then 30 minutes at 350° or until done.
Dorothy Byrnside, FMS 3 eggs1/2 cup sugar1 cup Karo1 cup chopped nuts1 tsp vanilla1/2 tsp salt Beat eggs slightly; add sugar, Karo, vanilla, nuts and salt. Beat well after each addition. Pour into unbaked 9 inch pie shell and bake for 50 minutes or until brown. For miniature pies, place dough in muffin pan. Fill … Continue reading Pecan Pie
Jessie Hamilton, F.H.S. 3 Tbsp shortening3 eggs1/4 tsp salt1 1/4 cup chopped pecans1 Tbsp flour1/2 cup sugar1 can pancake Karo®1 tsp vanilla1 unbaked pie shell Cream shortening, sugar, flour, and salt. Add remaining ingredients; blend well. Pour in pie shell. Bake at 375° for about 40 to 50 minutes.