Ingredients
1 cup Karo® Light OR Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter melted
1 teaspoon pure vanilla extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked OR frozen deep-dish pie crust
Directions
- Preheat oven to 350°F.
- Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
- Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
- Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
RECIPE TIPS: Pie is done when center reaches 200°F.
- Tap center surface of pie lightly - it should spring back when done.
- For easy clean up, spray pie pan with cooking spray before placing pie crust in pan.
- If pie crust is overbrowning, cover edges with foil.
- HIGH ALTITUDE ADJUSTMENTS: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons.
- Reduce oven temperature to 325°F.
VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.