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PEasy Pecan Pieecan pie is a staple at the holiday dinner table. Why? Because it’s deliciously decadent. And this recipe keeps it simple.
Why try? You’re probably going to have a pumpkin pie with your holiday meal. A pecan pie makes a perfect partner. It’s good to offer a choice.
Foodie Byte: Pecan pie is best eaten fresh out of the oven, not refrigerated. Let it cool to room temperature and enjoy the rich ooey-gooey sweet filling and the fragrance of the roasted pecans.
Prep Time: 20 minutes
Cook Time: 45 minutes
Serves: 9


    • 9-inch refrigerated pie crust, unbaked
    • 4 eggs
    • 1/2 cup sugar
    • 1/2 cup flour
    • 1 tablespoon vanilla
    • 1 cup white Karo syrup
    • 1 cup dark Karo syrup
    • 2 cups pecans


1. Preheat oven to 375°F.

2. Unroll pie crust; press into 9-inch pie pan.

3. Beat the eggs and sugar thoroughly. Add the flour and vanilla. Add the syrups and pecans. Mix well, pour into crust, and bake 45 minutes. Cool before serving.

Recipe & Photo courtesy of the

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