Pecan Pie

Submitted by Good Cook Wanda

"I changed the standard Karo syrup pecan pie recipe a bit. Although my DH loves pecan pie, I didn't like the sweetness and texture of the filling. Heating the filling gives it a creamy texture. In par baking the crust, line it with foil & fill with pie weights or dried beans to keep it from puffing up. Remove foil & weights when crust is removed from the oven."

 

• Ready In: 1hr 20mins
• Ingredients: 8
• Yields: 1 pie
• Serves: 8

ingredients

• 3 eggs
• 1 cup corn syrup
• 3⁄4 cup sugar
• 4 tablespoons butter, melted and cooled
• 1 teaspoon vanilla
• 1⁄2 teaspoon salt
• 2 cups pecans, coarsely chopped and toasted
• 1 (9 inch) pie crusts, partially pre-baked

directions

1. Pie crust needs to be hot when filling added to it.
2. In a large bowl, whisk eggs until frothy. Add syrup, sugar, butter, vanilla and salt, whisking in each one really well. Stir in pecans.
3. Heat a skillet with water on the stove. Put bowl in water & heat filling until it reaches 130 degrees.
4. Immediately add filling to pie crust.
5. Bake in 275 degree oven for 40-50 minutes until set.