Recipe by Little Bee
I'm not much of a baker but this is a foolproof pie that you can make for Thanksgiving when someone asks you to bring something. Good served with vanilla ice cream.
Top Review by Roxygirl in Colorado
I looked through many pecan pie recipes and finally decided on this one, since I wanted to try the dark colored Karo syrup. I was so intrigued by the unique cooking temp./time (275 degrees)! Cook's Illustrated has a very similar recipe but there's has a more complicated prep, where you have to heat the filling to a partic. temp. before going in the oven. I loved YOUR easy method instead! My pie was done in the exact stated time (1 hr. 45). Cook's Illust. says the filling is done when it feels like Jello when pressed with the back of a spoon. This pie had the richest flavor I've ever had in a pecan pie before! I was so proud to serve this to company! I can't wait to make this again. Thanks Little Bee, for your FIRST CLASS pie recipe- Roxygirl
- 1 cup brown sugar
- 1⁄4 teaspoon salt
- 1⁄4 cup melted butter
- 3 eggs, well beaten
- 1 cup Dark Karo syrup
- 1 teaspoon vanilla
- 1 1⁄4 cups whole pecans
Directions See How It's Made
- Do Not Put In Electric Mixer.
- Beat eggs well with a fork.
- Blend the remaining ingredients.
- Pour into 9" uncooked pie shell.
- bake in preheated oven at 250 degrees for 1 hour and 45 minutes.
- *To prevent edges of pie from browning too much during cooking line edges with aluminum foil.