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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Karo Classic Pecan Pie Recipe

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This recipe for Karo Classic Pecan Pie is from Our Family Cookbook, 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:  
3 eggs, slightly beaten
1 cup Karo light or dark corn syrup
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups pecan halves
1 unbaked (9”) pastry shell.
Directions:
Directions:
Preheat oven to 400 degrees. Beat eggs slightly in medium bowl. Beat in sugar and then blend in syrup, butter, vanilla, salt, and pecans. Pour filling into unbaked pie shell. Banke in preheated oven for 15 minutes. Reduce heat to 350 degrees and continue baking 35 to 40 minutes. The pie will be brown and slightly puffed.

Variation:
Chocolate Pecan Pie: Decrease sugar to 1/3 cup, add 4 ounces melted semisweet chocolate.
Personal Notes:
Personal Notes:
I guess this came out of a magazine ad. Pecan Pie is one of my favorites and this is very easy to make. I think I only made my own piecrust once in my life – it was very good but way too much work. The Pillsbury refrigerated rolled piecrusts are as good as mine was. I always use light corn syrup. 10/01/05

I had trouble with over-baking this pie until I saw the two temperature method. It worked much better. 01/11/11

 

 

 

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