Pecan Pie

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: 1 hr 20 mins
• Serves: 8
• Yields: 1 pie

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.