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Pecan Pie V

Reviewed: Dec. 4, 2013
I have successfully made one (precisely one) karo style pecan pie. Because it is my boyfriend's favorite dessert, I have attempted (unsuccessfully) to recreate that first miracle of pecan deliciousness many, many times. To my utter dismay, I could never get them to set. I had thus given up the battle of the pecan pie, until I recently ran across this recipe...oh sweet mercy. I followed the mixture of this recipe exactly and it fit perfectly into a frozen deep dish pie crust (though I almost changed the amounts based on another review that said it wasn't enough). I did, however, follow other people's suggestions and baked it longer and at a lower temperature than the original recipe stated. 300 degrees F for 50-55 minutes worked perfectly to set the ingredients. The difference, in my "culinarily-challenged" opinion, between the karo and the brown sugar recipe is that this one is more caramel-y in texture (maybe not quite as over-poweringly sweet) whereas the karo version is more syrupy in texture and definitely cavity cringe worthy.
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