3 eggs, slightly beaten
1 cup Karo Light or Dark Corn Syrup
1 cup sugar
2 tablespoons of butter or margarine, melted
1 teaspoon of vanilla
1 1/4 cups pecans
1 (9-inch) frozen deep dish or unbaked pie crust

  1. Preheat oven and a cookie sheet to 350° F.
  2. In medium bowl combine first five ingredients. Stir in pecans. Pour into frozen pie crust.
  3. Bake on cookie sheet 50 to 55 minutes or until filling is firm 2 inches from edge. Cool. Makes 8 servings.

Recipe courtesy of Laura’s maternal grandmother, Nana.