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Pecan Pie, circa 1945


From Karo Syrup, 1945

3 eggs
1 c Karo Light or Dark Corn Syrup
1 c sugar
2 tablespoon corn oil margarine, melted
1 tsp vanilla
1/8 tsp salt
1 cup pecans
1 9-inch unbaked pie crust

Beat eggs slightly in a small bowl with mixer at medium speed. Beat in corn syrup, margarine, vanilla, and salt. Stir in pecans. Pour filling into pie shell. Bake at 350 55-65 minutes or until knife inserted in center comes out clean. Cool. If desired, serve with whipped cream.




STACKS, The Art of Vertical Food

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