| cajajo wrote: |
I got this years ago from Dear Abby's column. Don't quite know what compelled me to make it because I was never a big fan of pecan pie. Well...it is out of this world and people who don't even like it love it! Abby got the recipe from a chef at a luncheon or dinner she attended in Kentucky and the chef was gracious enough to share it with her and her readers.
preheat oven to 375 degrees
1 cup dark brown sugar
1 cup light Karo syrup
1/3 cup melted butter
3 eggs, slightly beaten
1/2 teaspoon salt
1 teaspoon vanilla
1 cup pecans (I chop or grind mine - personal preference)
Combine sugar, syrup, butter, salt, and vanilla. Gently fold in eggs. Pour into an unbaked 9" pie shell. Sprinkle or arrange pecans on top. Bake 30-45 minutes or until set (just a tiny bit jiggly in the center) and make sure the crust is good and done. Cool.
NOTE: Depending on the oven, I've baked this at 400 degrees for the same amount of time. Just make sure the crust is baked thoroughly. You can use one of those handy-dandy aluminum crust covers or foil if it starts to get too brown on the rim. If you use a store-bought crust, make sure it's not the kind that you pre-back before filling. I opened my oven once to the filling sitting on the floor of the oven where it had leaked out! LOL |
I USE THE recpeit off the bottle of the Karo syrup bottle and without looking it looks like the same receipt except that it calls for dark Karo syrup and not the lite. plus you would mix the pecans into the mixutre and then pour it into the pie shell.
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LOVE IT!!!
