Wednesday, December 19, 2007

Classic Pecan Pie

This was my first Pecan Pie! When trying to find just the right recipe I thought the best place to look would be the Karo Syrup website. Everyone loved it so much I have been told that I HAVE to make it for Christmas dinner!

Prep Time: 15 minutes - Cook Time: 55 to 60 minutes - Yield: 1 pie


3 eggs
1 cup sugar
1 cup Karo® Light OR Dark Corn Syrup
2 tablespoons butter OR margarine, melted
1 teaspoon vanilla extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked or frozen** deep-dish pie crust


Preheat oven to 350°F.

Beat eggs slightly with fork in medium bowl. Add sugar, Karo® Corn Syrup, butter and vanilla; stir until blended. Stir in pecans. Place pie dough in pie pan. Pour pecan filling into pie crust.

Bake 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean.

Cool on wire rack.

**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.
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 over-browning, cover edges with foil.

My Notes: Once I poured the filing in the crust I added in a little more pecans so it looked nice and full!

1 comment:

Renea said...

Your pie looks great! I have yet to make a pecan pie. It's my favorite so I'll have to try it very soon!