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CLASSIC
3 Eggs 1 ts Vanilla
1 c Sugar 1 1/2 c Pecans
1 c Karo light or dark syrup 1 Deep dish frozen pie crust*
2 tb Butter
Preheat oven to 350. In medium bowl with fork beat eggs slightly. Add
sugar, corn syrup, margarine and vanilla, stir until well blended.
Stir in pecans. Pour into pie crust.
Bake 50 to 55 minutes or until knife inserted halfway between center
and edge comes out clean. Cool on wire rack.
*To use prepared frozen pie crust; Do not thaw, preheat oven and a
pizza pan (some cookie sheets with warp and spill the filling ). Pour
filling into frozen crust. Bake on preheated pan.
Variations of Classic:
Butterscotch Pecan Pie. Omit butter, add 1/4 cup heavy or whipping
cream to filling.
Chocolate Chip Walnut Pie. Substitute one cup walnuts, coarsely
chopped for pecans. Sprinkle 1/2 semisweet chocolate chops over
bottom of pie crust. Carefully pour filling into pie crust.
Chocolate Coconut Pecan Pie. Reduce pecans to 1/2 cup, coarsely
chop. Add 2/3 cup flaked coconut and 1/3 cup semisweet chocolate
chops to filling.
Chocolate Pecan Pie. Melt two ounces semisweet chocolate with
butter.
Coconut Pecan Pie. Add one cup flaked coconut to filling.
Cranberry Pecan Pie. Reduce sugar to 2/3 cup; use one cup pecans
coarsely chopped. Add one cup coarsely chopped cranberries and one
tablespoon grated orange peel with pecans.
Kentucky Bourbon Pecan Pie. Add two tablespoons bourbon to the
filling.
Karo Holiday Treasury 1994 == Courtesy of Dale & Gail Shipp, Columbia
Md. ==
Yields
1 pie
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