Betty Rose's Pecan Pie

Everyone in the world should know Betty or have a friend like her. I have known her since I had a memory, a very long time. She basically runs our church. She plays the piano every Sunday, selects the music for the services, serves as a deacon, is in charge of the Bereavement Committee (Funeral Food), and things I don't even know about. Our minister Scott, jokingly says, "Most ministers answer to God, he answers to Betty." Did I mention that Betty is over 85 years old, that's all she will say.

This was not a recipe that was easy to get. I had to promise not to miss Sunday School, church, Bible Study or CWF meetings, and of course I have to be on the Funeral Food committee. I hope you all appreciate what I had to do to be able to share this fabulous recipe with you.

A Pecan Pie is an appropriate dessert for any meal or party in the South, Christmas, Thanksgiving, Kentucky Derby and most importantly, my birthday.

As Betty says, "This makes a nice full pie" .

Betty Rose's Pecan Pie
8 servings
print recipe

1 1/2 cups white sugar
2/3 cup white Karo Syrup
1/4 stick butter, melted
4 eggs beaten
1 teaspoon vanilla
1 1/2 cups pecans
1 9-inch pie shell (I will never tell if it's not homemade)

Bake for 1 hour at 325 degrees F. Let cool completely before slicing.

Betty is not much on instructions, but it's pretty simple. Mix all the stuff together and pour it in the pie shell.