Bowlan Recipe Page

Pecan Pie
by Mary Bowlan

These are the greatest things to come out of the South since Catfish and Hushpuppies and Gumbo. The secret is to cook it until the pie is set except for about a four inch piece in the middle. For a bigger pie pan, you need to make about 1 1/2 times this recipe.

• 1 cup Sugar
• 3 tbsp flour
• 1 cup Karo Syrup
• 2 tbsp butter
• pinch of Salt
• 3 eggs
• 1 tsp of vanilla
• 1 1/4 cups pecans

Slowly bring to a boil the sugar, flour, Karo syrup, salt, and butter. Let mixture cool while you make your pie crusts. Beat eggs and then slowly add the sugar mixture with the mixer. When well mixed add the vanilla and pecans.

Bake at 350 about 30 minutes. You will know it is done when you rock the pie and the outside is set but the center 4 inches or so still moves. Take it out of the oven and hide until after dinner. Enjoy.