Traditional Southern Pecan Pie

Sweet Homemade Crunchy Pecan Pie

Traditional Southern Pecan Pie

Ingredients

  • 1 cup Karo® Light OR Dark Corn Syrup
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups (6 ounces) pecans
  • 1 (9-inch) unbaked OR frozen** deep-dish pie crust

Instructions

  • Preheat oven to 350°F.
  • Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
  • Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
  • **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
  • RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.
  • NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.
  • High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.
  • HOLIDAY VARIATION: Add Cranberries
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