Oh….is there anything better than Rich Caramel Pecan Pie? I just don’t think so.  Even those who don’t care for nuts, seem to be nuts about Pecan Pie. I tend to make this once a year, since it’s loaded with hip spreading calories.  Pecan pie, is probably one of the easiest pies to make, since there are so few ingredients to make it’s filling.  My favorite recipe is still the one you find on the back of the Karo Syrup bottle.  We like to serve this with real Whipped Cream or even ice cream.  It’s simple and delicious!
The more nuts the better!
1 Cup Karo light Corn Syrup
3 eggs
1 cup White Sugar
2 Tablespoons butter, melted
1 teaspoon vanilla extract
2 cups pecans
1 unbaked 9 inch deep dish pie crust
Preheat the oven to 350 degrees.  STIR the first 5 ingredients thoroughly using a spoon.  Mix in the pecans.  POUR into pie crust.  BAKE on center rack of the oven for 55 to 60 minutes.  Cool on wire rack for at least 2 hours.
High Altitude adjustments:  Reduce sugar to 2/3 cups and increase butter to 3 Tablespoons.  Reduce oven temp to 325 degrees.
Tips:  Pie is done when the center reaches 200 F.  Tap center surface of pie lightly.  It should sprink back when done.  I also like to cover the edges with a foil tent before baking.

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