Print Friendly Recipe
- Karen "Sissy" Wommack
Serves/Makes:1 9" Pie
- 1 9" unbaked pie crust
- 1/2 cup (125 ml) butter
- 1 cup (225 ml) white Karo Syrup
- 1 cup (225 ml) white sugar
- 4 eggs, slightly beaten
- 1 tsp (5 ml). vanilla flavoring
- 1/4 tsp (1 ml). salt
- 1-1/2 cups (350 ml) pecan halves
- Preheat oven to 325 degrees (175 C.).
- Put the butter, syrup and sugar in an open sauce pan and bring it to a slow boil and slow boil it for 4 minutes. Then take it off and cool for about 15 minutes.
- While this is cooling, in a separate bowl mix together the eggs, the vanilla flavoring, the salt and the pecans.
- When the butter, syrup and sugar mixture has cooled, add to this the eggs, vanilla, salt and pecans and mix.
- Then pour this into the unbaked pie crust and put in the oven on the center rack and bake for 50 to 55 minutes or until the center of the pie is almost set but still a little shaky. (It will firm up as it cools) Take out of oven and put on a cooling wire/rack and completely cool. (This is a very important step, it helps keep the bottom of the crust from getting soggy.)
- Serve plain or with whipped cream or ice cream.
- Note: Miss Mary would have never added the pecans to the mixture, she would have poured the mixture into the unbaked pie crust then she would have placed each pecan half on top of that in a circular pattern. (but lord who has time anymore to do that)
- Note: You can use pecan pieces, and also you can use all Dark Karo Syrup or 1/2 cup (125 ml) white Karo Syrup and 1/2 cup (125 ml) dark Karo Syrup. You can also use 1/2 cup (125 ml) brown sugar and 1/2 cup (125 ml) white sugar or all brown sugar. All your choice.
- Hint: Toward the end of the baking, if the crust starts getting too brown, cover the crust with Aluminum foil or a baking guard made for this purpose.
- Hint: You can also prevent some of the soggy crust bottom, by "Blind Baking" the crust for about 10 minutes at 425 degrees (225 C.). You do this by preheating oven to 425 degrees (225 C.), put a piece of aluminum foil on top of the bottom of the pie crust and then put baking beads, dried beans or what I do I have a roasting bag that I have full of pennies that I keep and I put that on top of the aluminum foil. What this does is just weights the pie crust down and keeps it from puffing up while you are prebaking it. Then take the pie crust out of the oven, remove the beads, beans or the pennies, and then turn the oven down to 325 degrees (175 C.). Pour the mixture into the Pie Crust and cook as directed. I keep my twisted top Roasting bag of pennies in my pantry to use over and over.
- Miss Mary is one of my best friend's, Marilyn, Mom. She also has the same Maternal Grandmother as I do. So see it is all in the Family. ha. I love her alot, she is so soft spoken and kind. We enjoy her company and like to share time with her. She has came with Marilyn and Royce to Cancun two times now, when we have all been there and we got to share time with her then alot. We talk about family and old times. Boy do I love that.
Think of her when you make this.
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