PECAN PIE

We have had more “discussions” with friends and family concerning how to pronounce the word PECAN, than I’d like to admit.  For the record, the way I pronounce it (and therefore—the correct way) is “puh-cahn”!  I am available if you should need me for pronunciations of other words.    Anyway, you will LOVE this recipe (my grandmother used to call them receipts)!

Ingredients:

3 T. margarine, softened

½ c. sugar

1 c. white corn syrup (Karo)

4 eggs, beaten

2 t. vanilla

½ t. salt

1 c. pecans (broken into pieces or left whole)

One 9 inch deep dish pie shell, unbaked or a refrigerated pie shell that you place into a pie plate.

Instructions:  You may use an electric mixer, but I usually use a whisk.

*Cream margarine and sugar.

*Add corn syrup, beaten eggs and vanilla.

*Add pecans.

*Pour into pie shell.

*Bake at 325 degrees on the lower half of the oven for 50 minutes or until set.

Cook longer if pie is still excessively jiggly after 50 minutes.

*Remove from oven, cool and store in the refrigerator.