Every kitchen ought to have a pecan pie dessert recipe, it’s a regular go-to at holiday time. But I think anytime of the year pecan pie should be welcomed. 

3 eggs, slightly beaten
1 c. Karo light or dark corn syrup
  (purchase in The Baker’s Shoppe)
1 c. sugar
2 tbsp. Mazola butter, melted
1 tsp. vanilla
1 1/2 c. pecan halves
1 unbaked (9″) pie shell

In large bowl stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in a 350 degree oven for 50-55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serves 8.

Variation for Chocolate Pecan Pie:

Follow above recipe for the pecan pie. Melt 4 squares (1 ounce each) semi-sweet chocolate with butter.

In a mixing bowl, combine all ingredients except egg whites. Beat one minute. Gently fold in egg whites. Pour into pie shell. Bake at 425°F for 10 minutes. Reduce heat to 350°F and continue baking for 30 more minutes.