Prep 5 mins
Cook 1 hr 45 mins
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.
- 236.59 ml brown sugar
- 1.23 ml salt
- 59.14 ml melted butter
- 3 eggs, well beaten
- 236.59 ml Dark Karo syrup
- 4.92 ml vanilla
- 295.73 ml whole pecans
- 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.
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
This recipe is quick, easy to follow instructions and it really turns out great. I have an aluminum crust protector to put around my crust istead of aluminum foil. It works great and I don't have to worry about pinching the aluminum foil to stay on around the pie crust. You can pick these up at your local Wal-Mart store
All I can say is, "OMG". I can't believe how easy this is and it's unbelievable. Thanks you SO much for posting this one!!!