The Pecan Pie

1971, Fort Gordon

• 3 eggs
• 1 C sugar
• ½ C Karo Dark Corn Syrup
• ¼ C melted butter
• 1 C chopped pecans

Set oven to 350. Beat eggs in bowl. Stir in sugar, corn syrup & melted butter. Stir in pecans.

Brush prepared crust (9” pie shell) with small amount of beaten egg, put it in the oven and cook it for about five minutes, maybe less. (This protects the crust from the liquidy filling we’re about to put in to make sure it doesn’t end up soggy. Mom says this is called “blind baking”.)

Pour pecan filling into the pie shell & bake in the center of the oven for 35-40 min. When the outer edge of the crust starts to turn brown, tent it with strips of aluminum foil to keep it from getting any browner.