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Mother Nathalee's Pecan Pie

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“This recipe came from one of my co-workers. I eat it for breakfast! And it's not "wet" like some of the other pecan pie recipes I've tried.”
1hr 30mins

Ingredients Nutrition

  • 6 large eggs
  • 2 cups sugar
  • 12 teaspoon salt
  • 2 tablespoons flour
  • 1 (16 ounce) bottle Dark Karo syrup
  • 2 teaspoons vanilla
  • pecans (enough to layer top of the crust)


  1. Mix eggs, sugar, salt, flour, syrup and vanilla together.
  2. Pour into 2 frozen, 9-inch, deep dish crusts. Layer the top of the pie with pecans. If you want more pecans, you can add a double layer. Top with a few pats of butter.
  3. Bake at 325° for 1 hr & 15 minutes or until done. Cover the edges of the pie crust with a strip of aluminum foil if it gets too brown.

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