Classic Karo Syrup pecan pie Prep Time: 5 minutes Bake Time: 60 to 70 minutes Chill Time: (cool time) 2 hours Yield: 8 servings 1 cup Karo® Light OR Dark Corn Syrup 2 eggs whole, 1 egg white ½ cup honey, ½ sugar 2 tablespoons butter, melted 1 teaspoon Pure Vanilla Extract 1-1/2 cups (6 ounces) pecans or walnut 1 (9-inch) unbaked or frozen** deep-dish pie crust or Pillsbury pie crust. 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 done, 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 over browning, 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.
Posted on: Sat, 26 Oct 2013 15:03:47 +0000
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