Recipe by Linda Seay
"This is a wonderfully rich, Southern pie recipe that is the best I've tried!"
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1 3/4 cups
dark corn syrup
1 1/4 cups
1 (9 inch)
unbaked pie shell
Pecan Pie is always a favorite with my family and this one is dynamite! One thing that should be in the instructions is that the water and corn starch are mixed together before adding to the sugar mixture. I sometimes forget and add the water before I remember to mix it with the starch. The result is either a watery base and end up cooking the sugar mixture longer.
This is an ok recipe for pecan pie. It is one of the better ones actually, but the very best pecan pie is the one my mother has made for years. I am going to submitt the recipe today. It is for those of you that like a LESS SWEET version. This version is REALLY SIMPLE, and every time I make it, everyone says it is the very best that they have ever eaten. Pecan Pies today seem to be all corn surypy, so all you can taste is sweet. My recipe is sweet, but buttery, almost caremelly. Here's the basic ingredients list.
1 stick melted butter
1 c. sugar
1 c. butter flavored pancake syrup
1/4 tsp of salt
1 tsp vanilla extract
1 prepared pie crust(deep dish style crust or you might have a little too much filling.)
1 c. Pecans or Enough Pecans to cover the bottom of your pie shell.
You beat the 3 eggs well in a medium/large bowl, mix in the salt, sugar, and pancake syrup. Mix well, then slowly add the melted butter a little at a time to the egg mixture. Finally add the vanilla.
Arrange the pecans in the bottom of your pie shell and then pour the syrup misture over the top of it. Put it into the preheated oven and bake like other recipes say. I promise this is the best pecan pie you'll ever eat!!
I made this recipe as directed and it didn't turnout as well as I had hoped. I didn't want to give up on this recipe, so I made it again and tweaked the recipe using brown sugar and light corn syrup. This made a big difference and is the pecan pie I was looking for. I won't go back to my old recipe again.
I have made this pie a number of times and the taste is always outstanding. I have learned a few tricks of the trade, though. 1) Don't over beat your eggs, or it will have something of a merengue effect (and be puffy when you take it out of the oven). Do what the recipe said - just until frothy. 2) Go for two cups of pecans, and I personally add a mix of whole and half nuts. 3) In attempt to reduce sugar/calories (even if only slightly), replace the corn syrup with a sugar-free / regular maple syrup mix. 4) A tablespoon of cinnamon goes a long way. :)
Oh my, this pecan pie was outstanding! I am not too big on pecan pie, but my husband and my mother are. I mostly made it for my husband to accompany a very southern meal. He was in love with it! I too didn't have dark corn syrup on hand so I used light corn syrup and also I used 1/4 of a cup less sugar than it calls for because personally I am not too into very sweet Pecan Pie and it turned out VERY delicious. Try it!
I searched all over for a good pecan pie to purchase, and for recipes.
I had all but given up until I came across this recipe. This is the one it's easy and exactly what a pecan pie should be. The only thing I added was to top the pie off with pecans halved.
This is the first time I've made pecan pie and I, along with my husband, loved it!!!!
I only used 1 1/4 cup of sugar and instead of corn syrup I used maple syrup, which I think made it even better. And yes, you definitely have to wait till it cools in the fridge so it sets just right, or else it's pretty liquidy.
This was a fantastic recipe! My dad loves Pecan Pie, and I make one for him every year for Thanksgiving. I've never been satisfied with with the results and decided to try something new this year. Everyone raved! I substituted light Karo for the dark, because that's all I had in the cupboard. It was delicious! I'll definitely make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 246
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