Perfect Pecan Pie

A Pecan Pie recipe from 1964 featuring Karo Syrup.
Look at this beautiful view of the US Capital Building in this 1964 ad for Karo Syrup and VIP Pecan Pie. According to the copy, "Capital hostesses are finding it delightfully easy to make... deliciously proper to serve."

I wonder what kind of pie we will be eating after we all go over the fiscal cliff?

I like pie, and pecan pie has long been one of my favorites. If I thought it could persuade anyone in Washington to quit being nuts and try eating them instead, I would drive up there with a load of pies right now. 

I'm feeling very close to the edge...

In the meantime, we can all console ourselves with this yummy pecan pie recipe.

VIP Pecan Pie

1 cup Karo All-Purpose Syrup
3 eggs slightly beaten
1/8 tsp salt
1 tsp vanilla
1 cup sugar
2 Tbl melted margarine
1 cup pecans, halves or chopped
1 unbaked 9-inch pastry shell

Mix all ingredients for filling together, adding pecans last. Pour into pastry shell. Bake in 400°F oven for 15 minutes; reduce heat to 350°F and bake 30 to 35 minutes longer. When Pecan Pie is done, outer edges of filling should be set, center slightly soft.

Dress up your presentation with a fabulous pie pan.

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