1/2 c sugar
1 cup Karo Syrup
2 Tbsp melted butter
dash of salt
1 tsp vanilla
Combine eggs & sugar - beat by hand (with wisk or fork) until creamy. Add karo, melted butter, salt & vanilla - mix well. Pour into an unbaked pie crust. Place pecans on top until well covered. Bake 350 degrees for approximately 55 mins or until center doesn't "jiggle".
Use a pie crust cover to keep the edge from getting too brown. I think what I'll do next time is chop the pecans & add them to the mixture before adding to the crust.
From Mother's handwritten cookbook, here's her recipe & comment:
3/4 c dark Karo syrup
3/4 c sugar
3 eggs beaten
2 Tbsp flour
1/3 c melted butter
1 c pecans
Mix together and pour into an unbaked pie shell. Bake 40 minutes on 350 degrees.
Here's what makes this special...her added note: "Got this recipe at Southern State (now SAU). I think I made it once or twice but Kathy Turley (my aunt) always makes the pecan pies at Thanksgiving and Mamaw always makes them at her house. I did use a 9" deep dish pie crust. Maybe one day I'll make one...think I might for Christmas." (Handwritten in 2002)
Update...as I mentioned above, I did it. I made another pie & this time, I chopped the pecans & mixed it with my syrup mixture before pouring into my crust. Oh my stars, it was the best. It looks a little runny in the picture but only because I cut it while it was piping hot! It was super delicious!