Simple, but delicious

Is it “pecahhhn” or “PEcan”? Anyway that you say it, this is a wonderful pie, especially if you like a gooey, nutty kind of pie. It is another pie that is so easy to make yet tastes like it is made from a complex recipe. This pie is dedicated to my father-in-law who, by the way, pronounces it “PEcan”.


Pecan Pie

Pecan Pie

Karo Dark Corn Syrup bottle
Another back-of-the-box, although in this case back-of-the-bottle, recipe from Karo Dark Corn Syrup. Modifications of the recipe should be reviewed in the Notes section.
Prep Time 15 minutes
Baking Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 8

Ingredients
  

Crust

  • one 9 inch unbaked pie shell

Filling

  • 3 large eggs
  • 1 cup sugar
  • 1 cup Karo Dark Corn Syrup
  • 2 tbsp butter, melted
  • 1 tsp vanilla
  • 1 1/4 cup pecans

Topping (optional)

  • whipped cream

Instructions
 

  • Preheat oven to 425 degrees
  • In a large bowl, slightly beat the eggs. 
  • Stir in sugar, corn syrup, butter, and vanilla until well blended.
  • Stir in pecans and pour into pie shell.
  • Bake for 15 minutes, reduce oven to 350 degrees.
  • Bake 35 to 40 minutes or until a knife inserted halfway between center and edge comes out clean.
  • Cool on a wire rack

Topping Optional

Notes

The basic recipe comes from the back of the Karo Dark Corn Syrup bottle. I did make one modification to this recipe to keep the bottom crust from becoming soggy. The recipe on the bottle has you bake the pie at an even 350 degrees for 50 minutes. This method consistently results in a soggy bottom crust. Baking the pie at 425 degrees for 15 minutes and then reducing the temperature to 350 degrees nicely solves the soggy pie crust problem.