Pecan Pie
Author: Karen Martin
My mother makes one of the best pecan pies I have ever had. That said, this delight is the center of one of my least intelligent decisions growing up. Mom made these for every holiday, but I avoided them because I didn't like pecans. In college, we started getting pecan kringles at Christmas from Racine, Wisconsin. Mom commented, wow, these taste like my pecan pie as I was devouring the kringle. I then, slightly begrudgingly tried the pecan pie and realized what an idiot I had been for so many years. Now, I make sure I always get my fair share of pecan pie when it graces our table!
Ingredients
- 3 Eggs
- ¾ Cup Sugar
- 1 Cup Karo Dark Corn Syrup
- 1 tsp. Vanilla
- ½ stick (4 T.) Butter
- 1½ Cups Pecans
- 1 - 9 in. unbaked Pie Crust
Instructions
- Preheat oven to 400 F.
- Beat eggs,
- Add sugar while beating.
- Then, add dark syrup, melted butter, and vanilla while beating until well mixed.
- Put pecans in pie crust.
- Pour syrup mixture over this.
- Bake for 10 min. at 400 F.
- Then, reduce heat to 350 F without opening oven.
- Bake for at least another 30 min.
- Test for doneness by inserting a clean, sharp knife halfway between center and edge.
- Clean after each test.
- Continue baking until knife inserted comes out clean.
- Cool.
- Refrigerate.
- (Always use dark corn syrup, never light.)
