Tuesday, December 14, 2010

Pecan Pie

Pecan pie is one of the dishes that reminds me of my grandma.  It was always her job to make the pecan pie and she always added more pecans than the recipe called for.  After all, it's pecan pie, not goo pie.

This is pretty close to the traditional Karo syrup recipe for pie.  There are ways to change it up to fit your needs but if you want to make a classic pecan pie, start here.

Pecan Pie:(adapted from Karo Syrup)

1 cup dark corn syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
2 cups (6 ounces) pecans
1 (9-inch) unbaked pie crust **
I'm using a store bought pie crust.  It's easy and taste better than mine.**

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. Cool for 2 hours on wire rack before serving.

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