"This ooey gooey pie's luscious and creamy filling offers that good old familiar flavor so many have come to love!"
— Laurel Leslie, Sonora, Calif.
- 1/2 Cup sugar
- Pastry for a single-crust, 9-inch pie
- 1 Cup light corn syrup
- 1 Cup pecans
- 1 Cup dark corn syrup
- 3 eggs
- 1/2 Teaspoon vanilla extract
- 1 Teaspoon white vinegar
- 3 Tablespoons all-purpose flour
Preheat the oven to 350 degrees.
In a large bowl, whisk together the sugar, flour, corn syrups, eggs, vinegar, and vanilla until smooth. Stir in the pecans. Pour into a pastry shell. Cover the edges with foil.
Bake for 35 minutes. Remove foil and bake for 25-30 minutes longer, or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.