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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I changed the standard Karo syrup pecan pie recipe a bit. Although my DH loves pecan pie, I didn't like the sweetness and texture of the filling. Heating the filling gives it a creamy texture. In par baking the crust, line it with foil & fill with pie weights or dried beans to keep it from puffing up. Remove foil & weights when crust is removed from the oven. Ingredients:
3 eggs |
1 cup corn syrup |
3/4 cup sugar |
4 tablespoons butter, melted and cooled |
1 teaspoon vanilla |
1/2 teaspoon salt |
2 cups pecans, coarsely chopped and toasted |
1 (9 inch) pie crusts, partially pre-baked |
Directions:
1. Pie crust needs to be hot when filling added to it.
2. In a large bowl, whisk eggs until frothy. Add syrup, sugar, butter, vanilla and salt, whisking in each one really well. Stir in pecans.
3. Heat a skillet with water on the stove. Put bowl in water & heat filling until it reaches 130 degrees.
4. Immediately add filling to pie crust.
5. Bake in 275 degree oven for 40-50 minutes until set.
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