*  Exported from  MasterCook  *
 
                             Vinson’s Pecan Pie
 
 Recipe By     : Chachie’s New Orleans
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Creole                          Dessert               
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         CRUST
    1                    recipe plain pastry or
    1      Box           pie crust mix -- (9 oz.)
                         FILLING
    1      Bottle        dark karo syrup -- (16 oz.)
    1                    to
    2      Cups          water (for heating syrup)
    6                    eggs
    1      Cup           sugar
    1      Tsp.          vanilla extract
    1 1/2  Cups          whole pecans
    2      Tbs.          margarine
                         Preheat oven to 325 degrees.
 
  CRUST: Prepare crust for two 9-inch pies. Line pie pans with crust. 
 Set aside.
 FILLING: Remove cap from bottle of syrup and heat in a small saucepan 
 of water. In a mixing bowl, place eggs, sugar, vanilla extract and 
 hot syrup. 
 Stir thoroughly.   Pour filling equally into unbaked pie shells. Put 
 3/4 cup pecans into each pie. Dot 1 tbs. of margarine on top of each. 
 Place pie pans on jelly roll pans and place in oven. Bake for 1 hour. 
 Let cool. 
 Serve hot or at room temperature. Store in refrigerator. 
 
 
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 NOTES : easy

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