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.
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
- 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.