My dad LOVES pecan pie. I mean LOVES it. His blood sugar on the other hand – let’s not talk about it. Especially don’t tell his doctor!
We celebrated his birthday on a Sunday for lunch. For dessert, I made a French Silk and Pecan Pie. The Pecan Pie was far more successful this time around. Also – far more people wanted to eat it than I thought too! I made sure to add lots of chopped pecans and also whole pecans – even added a little fancy design to the very top! Thankful for another year of my dad – he’s a pretty special guy.
Classic Pecan Pie Recipe
1 cup Karo® Light OR Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Spice Islands® Pure Vanilla Extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked or frozen deep-dish pie crust
Preheat the oven to 350ºF.
In a medium bowl, mix the corn syrup, eggs, sugar, butter and vanilla. Stir in the pecans. Pour the filling into a pie crust.
Bake on the center rack of the oven for 60-70 minutes. The pie is done when the internal temperature reaches 200ºF and springs back when the center is touched lightly. Cover the edges of the pie crust with a pie shield or foil if the crust is browning too quickly.
Let the pie sit for 2 hours before serving.
In a medium bowl, mix the corn syrup, eggs, sugar, butter and vanilla. Stir in the pecans. Pour the filling into a pie crust.
Bake on the center rack of the oven for 60-70 minutes. The pie is done when the internal temperature reaches 200ºF and springs back when the center is touched lightly. Cover the edges of the pie crust with a pie shield or foil if the crust is browning too quickly.
Let the pie sit for 2 hours before serving.
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