• 1 Pie Crust
• 1 cup Dark Karo Syrup
• 1 cup Light Karo Syrup
• 1 cup White Granulated Sugar
• 2 Eggs
• 1/2 tsp. Vanilla Extract Flavoring
• 1 cup Chopped or Half Pecans

1. Preheat oven to 400 degrees

2. Prepare pie crust, set aside uncooked
3. Mix in bowl the following: dark karo syrup, light karo syrup, granulated sugar, eggs, vanilla flavoring
4. After mixture is blended, add the pecans, mix well.
5. Pour mixture into uncooked pie shell, pecans will rise as the pie bakes
6. Place pie pan onto cookie sheet, recommend putting aluminum foil over cookie sheet since pie will likely spill out some
7. Bake pie for about 45 minutes at 400 degrees, pie will fluff up this is normal and desired
8. Reduce oven to 350 degrees, cook another 15 minutes or so, will lay back down again as temperature reduces
9. Insert knife into middle of pie, will come out clean when it is ready to remove pie from oven
10. Let cool for 2 hours before slicing
Tips: Best when cooked the day before serving. Keeps well for about 5 days.