Makes 4 pies
Bake Time: 50 to 55 minutes

Ingredients:

• 1 dozen eggs
• 2 lbs. (4 cups) sugar
• 32 fluid oz. (1 quart) Karo® Light Corn Syrup OR Karo® Dark Corn Syrup
• 4 oz. (1/2 cup) butter OR margarine, melted
• 4 tsp. Durkee® Pure Vanilla Extract
• 1-1/2 lbs. (6 cups) pecans
• 4 (9-inch) unbaked deep-dish regular OR gluten-free pie crusts

Directions:

Preheat oven to 350°F.  Lightly beat eggs in a large mixer bowl.  Add sugar, corn syrup, butter and vanilla; beat until blended.  Pour filling into pie crusts.  Spread 6 oz. or 1-1/2 cups of pecans evenly over top of pie.  Bake 50 to 55 minutes.  Cool on wire rack.  Store pies in refrigerator.

Recipe Tips:  Pie is done when center reaches 200°F.  Tap center surface of pie lightly – it should spring back when done.  For easy clean up, spray pie pan with gluten-free cooking spray before placing pie crust in pan.  If pie crust is overbrowning, cover edges with foil.