The pecan pie our family likes the best is always made with light Karo, not dark syrup. It is not as strong and brings requests for the recipe and another slice of pie. Also, I use 2 teaspoons of pure vanilla extract for each pie. A bought Pillsbury refrigerated
crust is just as good as homemade.......so.....why go to the trouble, if time is not on your side?
Our Pecan Pie Recipe:
Preheat oven to 350 degrees.
1 Pillsbury refrigerated pie crust, rolled out, placed in
a deep dish pie plate, and edges crimped- set aside.
In a medium bowl, stir together the following:
3 lightly beaten eggs
1/2 c. Sugar
1 cup light Karo syrup
1/4 teas. salt
1/2 stick melted butter (Use real butter!)
2 teas. Pure vanilla extract
1 1/2- 2 cups large pecan pieces
Pour this mixture into unbaked crust and bake at 350 degrees for 45 min.- 1 hr. (Middle should not jiggle.)
It is also a good idea to cover the edges of the pie crust with foil after about 30 min. So they do not get too brown.
You can serve this pie hot or cold.
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The pecan pie our family likes the best is always made with light Karo, not dark syrup. It is...