Perfect Pecan Pie
| November 15, 2012 | Posted by bett4293 under Entertaining, Fall, Food, holidays, home organization |
Thanksgiving is one of my family’s favorite holidays. For us it is a day dedicated to spending time with family. There are no errands to run, no place to be – just a day for life to stop so that we can reflect on what we are thankful for. After dinner, everyone at our table is always also thankful I made plenty of pecan pie.
This is a family recipe that has been passed on down to me. It has always been a hit and it is the only pecan pie recipe we ever made growing up. I am not sure of the original origin of the recipe. I checked to web to see if the recipe was ever on a bottle of Karo Syrup; but I have not been able to find it on the bottle or online. The Karo Syrup pecan pie recipes are all different, usually calling for more Karo Syrup. I did find a vintage Karo Syrup Pecan Pie recipe label at Recipecurio.
Just in case you are looking for the Perfect Pecan Pie recipe this Thanksgiving, I wanted to share this with you.
Ingredients:
3/4 cup light Karo Syrup
1/2 cup of unsalted butter
3 eggs WELL BEATEN
1 cup light brown sugar, well packed
1 cup of finely chopped pecans
1 tsp. pure vanilla extract
1/8 tsp. kosher salt
1 – 9 inch pie crust
1 – 9 inch pie plate
1 pie crust shield or aluminum foil
Directions:
- Pre-heat oven to 375 degrees.
- Place the pie shell into your pie pan and set aside.
- Beat well 3 large eggs in a large bowl and set aside.
- Blend the sugar, syrup, and butter in a saucepan over medium heat. Stir constantly until boiling.
- Then pour this hot mixture SLOWLY into the well beaten eggs and stir constantly.
- **If you do not beat the eggs well, do not do this slowly, and do not stir the mixture constantly, the eggs could start to cook instead of blend into the mixture and you don’t want that. This is really easy to make if you just follow this big tip.
- Stir in the finely chopped pecans, vanilla and salt. I use this little gadget to chop the pecans.
- Pour the mixture into the 9 inch pie shell.
- I like to use a pie crust shield to keep the pie crust from over browning. You can also cover the edges of the crust with foil.
- Bake at 375 degrees for 30 minutes.
- The middle of the pie will be raised when it comes out of the oven.
- As it cools the middle will fall.
- The middle of the pie will be raised when it comes out of the oven.
- Serve with whipped cream or ice cream or enjoy just by itself.
I wish you and your families a happy and healthy Thanksgiving.
Here is a list of parties where you may find this post linked up - Party List.
One of my favorite desserts. Looks delicious!
Thanks!
Wishing you and your family a very Happy and Blessed Thanksgiving. Thank you so much for sharing with Full Plate Thursday and hope to see you soon!
Miz Helen
Thank you. I hope you and your family had a wonderful Thanksgiving.
Pecan Pie is my favorite pie. I have made my mothers recipe for years. My family all loves it. Hers calls for dark karo. This looks very yummy also. Can’t go wrong with Pecan pie! Have a wonderful Thanksgiving and thanks for sharing with Share Your Cup.
Hugs,
Jann