Pecan Pie

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I find it hard to believe there is suppose to be one cup of lard in a crust! Can this be a misprint? Overall, this sounds like a basic pecan pie and I have not made this but probably wouldn't consider it, lard is not something I ever buy or use. Many years ago when my mother used it to make a whole pan of biscuits she used much less than one cup!!

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This recipe (minus the crust is exactly what is printed on the label of my bottle of Karo corn syrup... Regardless of where it came from, it could use a little adjusting. I substituted dark brown sugar for half of the granulated sugar, turned the heat up to 350, and cooked for nearly an hour. My family loved it, and I even had a friend demand I sell her one for $10.

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This is the WORST recipe for pecan pie I have ever tried. The crust is disgusting. It won't bake or brown up at all. It just melts into the filling, forming a tasteless gooey mush. Thank god I had time to make another pie before Thanksgiving tomorrow! Try this one instead:
http://www.epicurious.com/recipes/recipe_views/views/4435?skipDetails=true&firstReviewIndex=0&lastReviewIndex=74#308266

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It has been a long time for me to make a pie crust and pie. But this one is the best and my wife enjoyed it so much that she had to have another piece to see if it was any good. The pie turned out great and we enjoyed it very much. I will make another one soon.

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The pecan pie turned out really well. However I changed the recipe just a bit,I substituted 1 cup of Molasses for the corn syrup. It gave it that old fashion "grandma's recipe" flavor. Also it took a little longer thank 45 minutes to cook, I left it in the oven for 1hour and 1 minutes. All in all the pie turned out great!

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i love peacan pie it is just great for my family