Betty’s Easy Pecan Pie

Makes 1 (9-inch) pie. Recipe is from Betty Price, of Baton Rouge.

1 (9-inch) unbaked pie crust

1¼ cups sugar

½ cup dark Karo syrup

4 tablespoons butter

3 eggs, beaten

1 teaspoon vanilla extract

1 to 2 cups pecans

1. Preheat oven between 300 F and 325 F. Prepare unbaked pie crust and set aside.

2. In small saucepan combine sugar and Karo syrup. Boil until sugar is dissolved. Add butter, stirring until melted. Remove from heat.

3. Temper the beaten eggs by slowly adding a little of the hot mixture to the eggs. Then slowly add eggs to the hot mixture, stirring constantly.

4. Stir in vanilla extract and pecans. Pour into prepared pie crust. Bake for 1 hour.