1 9-inch pie shell; unbaked
1 16-ounce bottle Karo Dark Corn Syrup
1 to 2 cups water (for heating syrup)
1 cup granulated sugar
1 teaspoon vanilla extract
1½ cups Pecan Valley Pecan Halves
2 tablespoons margarine
1. Preheat oven to 325ºF.
2. Remove cap from bottle of syrup and heat in a small saucepan of water.
3. In a mixing bowl, place eggs, sugar, vanilla extract and hot syrup. Stir thoroughly. Pour filling equally into unbaked pie shells. Put ¾ cups pecans into each pie. Dot 1 tablespoon of margarine on top of each. Place pie pans on jelly roll pans and place in oven.
4. Bake in a preheated oven for 1 hour. Let cool. Serve hot or at room temperature. Store in refrigerator.