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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a wonderful pecan pie which I make each Thanksgiving. This recipe was given to me by a friend who owned a bakery which was noted for this delightful pie. I have scaled it down to make one 9 pie. I am always asked to make this pie all year round but I only make it for the holidays because I want to keep it special. Ingredients:
1 -9 inch deep dish unbaked pie shell |
3 jumbo eggs, slightly beaten |
3/4 cup corn syrup (karo medium with brown sugar) |
1/4 cup corn syrup (karo dark) |
2 tablespoons brown sugar |
7/8 cup white sugar |
3 tablespoons unsalted butter |
1 teaspoon pure vanilla extract |
1/8 teaspoon salt |
1 1/2 cups pecan halves |
Directions:
1. Melt butter in sauce pan on low heat, stir in brown sugar and remove from heat.
2. In large bowl mix eggs, white sugar, melted butter and brown sugar mixture; Add both types of Karo mixing well.
3. Stir vanilla, salt, and pecans into mixture.
4. Pour mixture into pie crust.
5. Bake at 350°F for 50-55 minutes or until knife inserted into near center comes out clean.
6. Cool on wire rack.
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