Ham, Turkey, Dressing (a.k.a stuffing), rolls and PECAN PIE!!! Is there anything more comforting than being home for the holidays with comfort food and family?!?!? Each year my husband and I travel to his family’s for lunch and mine for dinner. This year, I was given the task of bringing a dessert and I racked my brain for the perfect one for days! On Sunday I decided to make a PECAN PIE, is there anything more Southern?!? Well, on my search through Pinterest and google I found so many! There were ones with corn syrup, ones with crumbles, one with whole pecans and ones with chopped pecans, with homemade crusts, double crusts and pre-baked crusts; I honestly was so overwhelmed! I am a pretty simple person and so for me, if it is under 10 ingredients and incorporates store bought crust I’M IN!!!! So Sunday night I posted to you all about what was your favorite Pecan Pie and I had numerous tell me the recipe on the KARO SYRUP bottle was their favorite! Well, yesterday morning I decided to give the recipe on the Dark Karo Syrup a try and IT WAS AMAZING!!! Not only was it simple with only 7 ingredients, but it took less than 10 minutes to prepare and I was eating it two hours later (even after cooling time!) I may have snapped a bazillion photos of this pie because I was so proud hahahah! With that said, here’s the recipe right off the BOX!!
**I did make an amendment which was used chopped pecans in the pie filling because I used half pecans on the top to decorate! I roasted the half and chopped pecans on 350 degrees in the oven on a baking sheet for 8 minutes, flipping them half way through! This gives the pecan flavor more once it bakes! I lightly placed the pecans on top, making sure not to press so they did not become part of the mixture.
Ingredients:
- 1 cup Karo® Light OR Dark Corn Syrup
- 3 eggs
- 1 cup sugar
- 2 tablespoons butter, melted
- 1 teaspoon Spice Islands® Pure Vanilla Extract
- 1-1/2 cups (6 ounces) pecans
- 1 (9-inch) unbaked OR frozen** deep-dish pie crust
Directions:
- 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.
- VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.
Serve with fun plates and FAMILY!!!
I Have Linked The Fun Plates and Cake Plate from the photo above here:
STAY TUNED to the blog for amazing deals and steals this CYBER WEEK as I find them! Check out the earlier post today on the SHOPBOP SALE! Also, check out my Christmas Shop Tabs for everyone in the family! XOXO
