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Classic Pecan Pie Recipe

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This recipe for Classic Pecan Pie is from The BAILEY BUNCH, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1c Karo© Light Syrup
3 eggs
1 c sugar
2 tbsp butter, melted
1 tsp Vanilla Extract
1-1/2 c pecans ( i like chopped)
1-9" deep-dish pie crust
Directions:
Directions:
1. Preheat oven to 350ºF.
2. Mix corn syrup, eggs, sugar, butter, and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
3. Bake on center rack of oven 55 to 60 minutes. Cool for 2 hours on wire rack before serving.
4. To use a prepared frozen pie crust: Place cookie sheet in oven and preheat as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
5. Pie is done when center reaches 200ºF. Tap center of pie lightly-it should spring back when done.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
5 min prep, 1 hour cook, 2 hours cool
Personal Notes:
Personal Notes:
I prefer using the light Karo syrup myself, however dark Karo is allowed. I have always loved pecan pie but traditionally it is way too sweet and can only handle a bite or 2. We made this one for Thanksgiving this year, and people who were saying they don't like pecan pie because it was too sweet were eating whole slices. It was actually the first pie gone.

 

 

 

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