Margaret’s Pecan Pie

This recipe is simple and easy to make; it actually makes two 8-9 inch pies, but then with the good taste, you might need the extra pie.

pecan pie 006

Margaret was Marlys’s step-mother, and grew up on a ranch in western Texas. Her mother taught her to cook, and all her recipes are fairly simple and straight forward. Mother and daughter use to cook for all the cow-hands, so there was always lots of very simple foods. Margaret passed many of those recipes on to Marlys. Again, I think you will find this recipe simple, easy to make, but with all the taste that the cow-hands enjoyed.

Margaret’s Pecan Pie

(Margaret McBryde)

  • 1 cup granulated sugar
  • 6 eggs, beaten
  • 2 cups dark Karo (1 bottle)
  • 1/2 cup butter (1 stick)
  • 1 teaspoon vanilla
  • 2 pie crusts/shells
  • 3 cups pecans, either halves or chopped

Mix together well sugar, eggs, Karo, butter and vanilla. Into two raw (unbaked) pie shells put the pecans (1 1/2 cup in each shell).

Pour filling over nuts, making sure nuts are soaked. Bake 350 degrees for 40 – 45 minutes or until set.

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