Pecan Pie

“This is a family favorite, especially at Thanksgiving! I might have my grandmother’s recipe, but it was always better when she made it.”
” – Bobbie Jo

3 eggs
1 c sugar
1 T flour
1 c Karo Syrup
2 T melted butter
1 t vanilla extract
1 c SWP chopped pecans
(add more pecans if desired)
1 unbaked pie crust
1. Preheat oven to 350°F.

2. In a medium bowl whisk together eggs, sugar, flour, Karo Syrup, and vanilla
extract. Slowly add melted butter and whisk so you don’t end up with
scrambled eggs in your pie. Stir or fold in pecans.

3. Pour into an unbaked pie crust and bake for 50-55 minutes. If the edges
begin to get too brown, you can cover with foil. (I like to bake mine on a
cookie sheet just in case it bubbles over.)

4. Store in refrigerator but can reheat slices if desired.