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Pecan Pie

And our family member, Alex, sent us a ton so I'm going to have to spread these out a little...


1 cup Karo® Light OR Dark Corn Syrup (I use half and half)
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Spice Islands® Pure Vanilla Extract
1-1/2 cups (6 ounces) pecans (I prefer more, but to your taste
Half shot brandy or bourban
1 (9-inch) unbaked or frozen** deep-dish pie crust

Preheat oven to 350°F.

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Put pecans in pie crust, if you like a very nuttt pie add more. 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.

Pie is done when a knife or toothpick can be inserted in the center and removed clean. Tap center surface of pie lightly - it should spring back when done.If pie crust is overbrowning, cover edges with foil.High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.

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1 comment:

Christine said...

YUM! I LOVE Pecan Pie.