So this year for Thanksgiving I decided to make my second ever pecan pie. I had never even eaten one before I made my first pie last year. But D and his parents really like them, so I agreed to make one. I used the recipe on the back of the Karo Syrup bottle because I had been assured by mothers and grandmothers that it is the best recipe. I think it is pretty good, although I really have nothing to base that on!
Pecan Pie
From: Karo Syrup
Prep Time: 15 minutes
Cook Time: 55 to 60 minutes
Yield: 1 pie
Ingredients:
3 eggs
1 cup sugar
1 cup Karo® Light OR Dark Corn Syrup (I used light)
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
3 eggs
1 cup sugar
1 cup Karo® Light OR Dark Corn Syrup (I used light)
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.
1 comment:
Pecan pie is my all-time favorite dessert! Looks yummmmmy!
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