Sunday, November 6, 2011

Classic Pecan Pie

Prep Time:  15 minutes
Cook Time:  55 to 60 minutes 
Yield:  1 pie

  • 3 eggs
  • 1 cup sugar
  • 1 cup Karo® Dark Corn Syrup
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 & 1/2 cups (6 ounces) pecans
  • 1 (9-inch) unbaked or frozen deep-dish pie crust
For Amaretto Pecan Pie
  • 2 tablespoons almond-flavored liqueur, such as Amaretto
  1. Preheat oven to 350°F
  2. Chop pecans in blender to make pecan meal. 
  3. Beat eggs slightly with fork in medium bowl. Add sugar, Karo® Corn Syrup, butter and vanilla (+/- Amaretto); stir until blended. Stir in pecans. Place pie dough in pie pan. Pour pecan filling into pie crust. 
  4. Bake 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.

Inspired from Karo Syrup - Classic Pecan Pie and modified by my great-grandmother

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  1. Ummmm....this looks so yummy!! Pecan pie is my absolute all-time favorite!! But every recipe I try it doesn't turn out right. I'm going to try this recipe TONIGHT! Thanks for sharing!! xoxo

  2. Hey Kathleen! I tried to reply to your comment on my blog but the stupid reply feature doesn't work on my blog for some reason! So frustrating! Anyway....I cooked the pie for about 50 minutes and let it cool completely. It cooled for at least an hour. It wasn't really even warm anymore by the time I cut into it. I figured it would probably be a little runny when I first took it out, but that it would harden as it cooled. But it was still really runny when I cut into it. What am I doing wrong?

    1. I will attempt to troubleshoot your pecan pie woes. :) I don''t know if I will be able to solve them or not, but I will give it a shot.

      Are you using a regular-dish or deep-dish pie crust? - The shallower the pie, the shorter the cooking time needed. If you were baking a deep dish pie, you may need to extend your baking time.

      And what are you baking the pie in (glass pie dish vs aluminum pie pan on a cookie sheet, vs another configuration, etc)? Glass you can normally get away with a lower baking temp. I don't know if your oven is getting as hot as you think it is - maybe?

      I'm wondering if maybe it's not quite done when you take it out of the oven. This has been one of those "do it till it looks right" things that I have had to work on over the years. One way to tell if it is done besides the golden color is jiggling the pie. The outside will set before the center of the pie when it's in the oven. If you gently shake the pie back and forth (side to side) you should only see minimal movement in the center when it is done. There will still be some movement and that will set when it cools.