This is really "Chess Cake"
2 C brown sugar
1 C white sugar
1/2 lb butter
6 eggs
1 tsp vanilla
2 unbaked pie shells
whipped cream

-Boil sugar and butter together. Beat eggs well and blend with hot syrup, slowly as you beat. Divide and sprinkle with pecans. Bake at 350 for 20 min and then 400 for 15 minutes. Pies will crack and be jelly like. Serve with collar of whipped cream.
Makes 2 pies
note from my grandmother: you don't need many nuts-or even any-this is marvelous without them.

To us, the best recipe is on the back (usually in the fall) of the bottles of light Cairo syrup. I always like to put a little bourbon in mine, but the recipe is great just as shown on the bottle.

Make sure your pecans are fresh. Nothing kills the taste of a good pecan pie faster than stale pecans!!!

Wait a minute!! I spelled it wrong. Karo Syrup. sorry

If you use pecans, are they whole or chopped?

I've always used the Karo Recipe too... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />
I put whole pecans on the top (to completely cover), and chop a small amount and mix it in with the filling...

Yep, if you want it pretty, whole pecans arranged artfully on the top, some crumbled in the bottom. for every day, crumble the whole batch and mix them with the batter.

Don't forget the bourbon!!!

I agree, that's how I do it. My grandmother wouldn't have approved of adding Bourbon, <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" /> but it sounds good to me-I'll try it next time I make it. How much do you add?

Depends. If you add more than a jigger, it can make the batter too runny. I usually back off the butter when I add the bourbon.

I do, on occasion, drizzle a couple of jiggersover the top just a few minutes after it comes out of the oven. Kind of hard to get it spread evenly though.

Pecans freeze nicely.
That way you always have some fresh on hand.