Mom got this recipe when sugar was rationed during WWII. It was the first thing I ever cooked with her and I do think of her every time I make this. It is still my favorite pecan pie recipe because it isn't so sweet.
1 pie crust-unbaked
¼ cup sugar
1 cup Light Karo Syrup
4 Tablespoons melted butter
1 Teaspoon Vanilla Extract
1 cup pecan halves
No nutrition information available
Prepare pie crust and place in 9 inch pie pan.
Cream sugar and Karo together, add melted butter and mix well, add Vanilla and mix well.
Add pecans and stir in and then pour into the prepared pie crust.
Bake at 350° on middle shelf of oven for about 40 minutes or until center of filling is set.