First, let me tell you about my husband. He does not like change. When he likes a recipe, he loves it and only wants THAT particular recipe. So, when he asked for a pecan pie and I told him I was trying a new recipe without the Karo he was shocked- "pecan pie made without Karo? You know I love your pecan pie." When it came out of the oven, we both looked at the pie. That did not look like pecan pie, there wasn't the traditional pecan topping. He tried it and surprise, surprise, he loved it! In fact, he said that he liked it BETTER than the Karo recipe! We used, please don't mock me, a refrigerated pie crust (I know, I know) and baked the entire pie at 350 for 45 minutes. The crust was a bit darker than I would have liked, but it was not burnt (just a nice George Hammilton brown). The next time we make this recipe, I'll be making the following changes: 1- I'll flour the top and bottom of the pie crust, prior to putting it into the pie pan (this will help the bottom of the crust from getting soggy (our first attempt stuck to the pan). 2- I'll add powdered sugar after it cools (to make the top look pretty) 3- I'll bake at 350 for 10 minutes, then 300 for another 40-50 minutes- or until the outside is set and the middle slightly jiggles. 4- allow to set OVERNIGHT. Great recipe! I still have two bottles of Karo syrup, does anyone want them?
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First, let me tell you about my husband. He does not like change. When he likes a recipe, he...