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Tuesday, November 25, 2008

Pecan Pie

Does anybody really like any other kind of pie, or do they just say other kinds to be different? Be truthful world! Pecan is King! Here's another label recipe this time from the Karo syrup bottle. I always look for the recipe that uses the most pecans. :)

3 eggs, slightly beaten
1 cup sugar
1 cup corn syrup--light or dark
2 T butter, melted
1 tsp. vanilla
1 1/4 cups pecans
1 (9-inch) unbaked deep-dish pie crust

Preheat oven to 350. Mix sugar and eggs together. Add corn syrup, butter and vanilla, stirring until blended. Stir in pecans and pour into pie crust.
Bake 50 to 55 minutes or until knife inserted 1" from edge comes out clean. (This is the classic test for doneness in this type of pie, but when you see that it's puffed up all the way across, it's done.) Remove from oven and cool on wire rack.

1 comment:

Saipan Kat said...

I am so psyched that you posted this recipe :D It is still, hands down, the best pecan pie I've ever had!