Southern Pecan Pie
● By Hood Magazine
- 1 c dark brown sugar
- 1 c white karo syrup
- 4 whole eggs (slightly beaten)
- ¾ c butter
- 1 tsp vanilla
- 2 tbsp cornstarch
- 2 c pecans, coarsely chopped
- 2 pie crusts, unbaked
Mix well after each ingredient
Mix brown sugar and butter. Add syrup (but save some to mix with corn starch)
Add vanilla and eggs. Then add cornstarch after you have mixed with the saved syrup. Beat with an electric mixer on medium speed. Add pecans.
Pour into two unbaked pie shells. (Use shallow ones, not the deep dish)
Bake at 350 degrees for 45 minutes to an hour.