Excellent recipe. This is the one my mother passed down. I now realize that it is the KARO syrup recipe but it is still the way to go. After making many of these pies I have a few suggestions. Use only KARO or other top of the line syrups. Also bring all ingredients to room temperature before mixing. Do not over mix or use electric mixer; this tends to make the pie runny. Another tip - use normal size eggs. Extra large eggs will keep it from setting up. I shield the crust edges for the first 40 minutes, remove for the last 15 minutes. This keeps the crust from becoming too dark before pie is ready. One last thing, I bake mine exactly 55 minutes! No more, no less. I have found this is perfect for my oven which is calibrated correctly. I hope this helps.
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Excellent recipe. This is the one my mother passed down. I now realize that it is the KARO...