These cooking sisters prefer a glass pie pan, like this Pyrex  9-1/2-Inch Scalloped Pie Plate like our mom used to use

Pecan Pie

This recipe is from my daughter Kara, it is requested every Thanksgiving and has replaced pumpkin pie for us!  Kara chops the pecans so the pie is easier to cut and you get a bit of pecan in every bite.
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• ​½ cup butter
• 1 cup sugar
• 1 cup Karo syrup
• 3 eggs, beaten
• 1 cup chopped pecans
• 1 unbaked pie shell

 

1. Preheat oven to  350 degrees. 
2. In saucepan, melt butter on low heat.
3. Add sugar and whisk until smooth. 
   
4. Remove from heat and whisk in corn syrup. 
   
5. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
6. Stir in pecans and pour into the unbaked pie shell.
7. Bake 1 hour or until firm when shaken.