Pecan Pie
Posted
Recipe from here
Ingredients
1 cup Karo® Light OR Dark Corn Syrup
3 eggs
1 cup granulated sugar (I used half granulated / half brown sugar)
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
1–1/2 cups (6 ounces) coarsely chopped pecans
1 (9-inch) unbaked OR frozen deep-dish pie crust
Instructions
- Preheat oven to 350°F.
- Combine Filling Ingredients: Mix Karo® Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula.
- Add Pecans: Stir in pecans.
- Fill crust: Pour the mixture into pie crust.
- Bake: Bake on center rack of oven for 60 to 70 minutes. Cool for at least 2 hours on wire rack before serving.
Notes:
- If you are using a 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.
- Mine was runny after letting it cool for just ~20 mins. Other people encourage letting it cool for 2+ hours or preferably overnight to help with this. Someone else also recommended using jumbo sized eggs to help with this.