This is the easiest pie you will ever make. My mama used this recipe to make her pecan pie, but often she would also make the same recipe except with coconut. Recently I made it with about 1-1/2 c. pecan halves and 1 c. sweetened coconut, and the family told me to never make it any other way.
3 eggs, slightly beaten
1 c. Karo corn syrup
1 c. sugar
Dash salt
1 t. vanilla
1-1/2 c. pecan halves (or a little more)
1 pie crust, unbaked *
Preheat oven to 325 degrees (DeDe believed her secret was not having the oven too high.) In a mixing bowl stir all ingredients together. With a fork prick the bottom and sides of the pie crust so it will not bubble when baking, but be careful not to poke all the way to the pie plate or your pie filling will go through and be under the crust! Pour the filling into crust and bake about an hour or until pie appears set.
*For years I made my own crust but I am very impressed with Pillsbury Pie Crust that comes in a box with 2 crusts rolled separately. It is in the refrigerator section of the grocery store where the biscuits are located. You simply unroll one of the crusts and press it into your own pie plate (or a foil one if you are giving away the pie). I DON’T EVER want to hear of anyone making any of my recipes using one of those NASTY frozen pie crusts that come in a foil pan.
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