While this recipe is from La Bonne Cuisine: Cooking New Orleans Style (p. 259), it is a recipe that is made every holiday specifically because it is John’s favorite! The rest of the family loves it, too!
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1/2 cup butter
3/4 cup light brown sugar
2 tablespoons flour
3 eggs, slightly beaten
1 cup light Karo syrup
Dash of salt
1 teaspoon vanilla
1 cup pecans
1 (9 inch) pie shell, unbaked
In a large bowl, cream together the butter, brown sugar, and flour. Add the eggs and beat the mixture until it is smooth. Mix in the syrup, salt, and vanilla.
Spread the pecans in the bottom of the unbaked pie shell and pour the mixture over them. Line pecan halves on top of the mixture decoratively.
Bake the pie at 350º F. for 45 minutes. Cool the pie for 1 hour. Serves 6–8.
Desserts, 2019