Very simple pecan pie that is firm and creamy every time."
1 stick butter
1 1/4 cups sugar
1/4 tsp salt
1/2 cups dark Karo Syrup
3/4 cups light Karo Syrup
4 eggs beaten
1 1/2 tsp vanilla extract
1 1/2 cups slightly chopped pecans
1 refrigerated pie crust or homemade pie crust
Preheat oven to 350°. Follow instructions for the pie shell using a 9-inch pie pan. Do not pre-bake. Melt butter over low heat; do not allow to brown. Add sugar, salt, and Karo Syrup. Over medium heat, stirring occasionally, melt sugar until completely smooth. Remove from heat. Using a wire whisk, temper eggs with sugar mixture then add egg mixture into sugar mixture. Mix vanilla extract and pecans into sugar and egg mixture. Pour into prepared, uncooked pie shell. Bake 45 minutes until crust is golden brown and filling barely jiggles when pie is shaken. Serve warm or cold. Needs no refrigeration.
no nutrition information available
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