Karo Pecan Pie

Brian Prather

This is a recipe that has been in my family for as long as I can remember. It originally came from my maternal grandmother, Vivian Gonzales. This pie is a staple of any family get-together at any time of the year. My mother believes that her mother got it from the Karo Syrup bottle. But through years of experimenting, my grandmother came up with a slightly different recipe, with the biggest difference being the switch from brown syrup to white. In the South, this was often called Karo Pie. Our pecans came from six trees behind the Collierville Church of Christ in Tennessee.

3 eggs
½ cup sugar
2 teaspoons butter
1 cup white Karo Syrup
1 teaspoon vanilla
1 cup pecan halves
Pie crust, bought or homemade

Preheat oven to 350 degrees. Beat eggs in a large bowl. Mix in sugar and butter. Add syrup, vanilla, and pecans. Pour into pie crust and cover top with extra pecans. Bake for 30 minutes. Remove from oven, cover the outer crust with foil, and bake for an additional 20 to 30 minutes.