Homemade pecan pie is so easy, I'm surprised people don't make it more often.
If you've never made one, don't hesitate to try this recipe. It's pretty much foolproof.
Karo Pecan Pie
vintage recipe from old Karo syrup advertising
1/2 recipe pastry (in other words, one-crust pie's worth of dough)
2 eggs, beaten
1 cup dark Karo syrup (clear works, too, just that the color of the pie won't be as beautiful)
1/8 tsp. salt (omit if salted nuts are used)
1 tsp. vanilla
1 cup sugar
2 tbsp. melted butter
1 cup pecans (chopped or whole)
Roll pastry 1/8 inch thick. Line a 9-inch pie pan. Mix remaining ingredients together, adding pecans last. Pour into pastry shell. Bake in hot oven (400˚F) 15 minutes; reduce heat to moderate (350˚F) and bake another 30 to 35 minutes or until a silver knife inserted in center of filling comes out clean.
1963 mother and son. Or sister and brother? All I know for sure is that I want that necklace.
Image via Groovypix