Ok, I am the first to admit, I don’t cook. However, I was apparently blessed with the ability to make a mean pecan pie. With Christmas just days away, I thought I’d share my recipe (which is borrowed from Karo Syrup). Also, I’d love to hear your favorite dessert recipes. Please comment to let me know what you like to make and how you make it 🙂 Happy Holidays!
Ingredients:
1 cup Karo® Light OR Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
-
1 teaspoon Pure Vanilla Extract
1-1/2 cups (6 ounces) pecans
- 1 (9-inch) unbaked or frozen** deep-dish pie crust
Directions
Preheat oven to 350°F.
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.
NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.
High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.
VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.
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