Ingredients:
Two eggs
One cup corn syrup
One quarter cup sugar
Two tablespoons flour
One quarter teaspoon salt
One teaspoon vanilla extract
One and one quarter cups pecans in halves and pieces
Method:
Preheat oven to 375F.
This will be a single-crust pie so you will want to make this dough recipe.
Get it ready in the pie pan and cover with plastic wrap while preparing the filling.
In a bowl, beat the eggs a bit, then mix into them the Karo syrup, the sugar, the salt,
vanilla and 2 tablespoons of flour. Mix well. Pour the pecans into the pie shell then pour the
custard mixture over the pecans. Bake for one hour or until the crust is well browned.
Adaptation for mini-pies; this will make twelve large muffin sized pies:
You will want to make this dough recipe.
For the custard filling:
Three eggs
One and one half cups corn syrup
Six tablespoons sugar
One and one half teaspoons vanilla extract
Three tablespoons flour
Method:
One rounded tablespoon finely chopped pecans in each pie shell
(for a total of one and one half cups to make twelve pies)
One quarter cup custard mixture in each pie shell
Preheat oven to 375F; reduce to 350F after ten minutes; bake about 35 minutes total
