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Pecan Pie

3 eggs, slightly beaten
1 cup Karo light corn syrup
1 cup sugar
1 stick real butter, browned
1 tsp vanilla
2 cup pecans, chopped
2 unbaked pie crusts
1 tsp fresh lemon juice

Brown butter in saucepan.  Do not burn.  Set aside to cool.  In large bowl combine eggs, syrup,
sugar, vanilla, lemon juice and pecans.  Add cooled butter and stir well.  Divide mixture
into the 2 pie shells.  Preheat oven to 425*.  Bake pies for 10 minutes, turn oven down
to 350* and continue cooking for about 20 minutes or until knife inserted in center
comes out clean.  Cool.