Eating Well

Saturday, December 24, 2011

Pecan Pie

My favorite holiday dessert has to be pecan pie.  Gram always said it was a secret recipe, but lo and behold... it is on the back of bottle. ... Enjoy, and Merry Christmas. 



  • 1 cup Karo® Light OR Dark Corn Syrup
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1/4 teaspoon salt
  • 1 teaspoon Spice Islands® Pure Vanilla Extract
  • 1-1/2 cups (6 ounces) pecans
  • 1 (9-inch) unbaked or frozen** deep-dish pie crust

  1. Preheat oven to 350°F.
  2. Mix corn syrup, eggs, sugar, salt, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
  3. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
  4. **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.
  5. RECIPE 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.