Classic Pecan Pie

One of my favorite pies at Thanksgiving is the pecan pie! ...well besides apple... and coconut meringue .. and ...okay so I like pie! This recipe, however, is one of the funny ones. My mom uses family recipes for just about everything, but one of the exceptions is her pecan pie ...well I guess I can't exactly say that it isn't a family recipe because Grandma made her's using the same recipe. I know it is hard to believe, but for the pecan pie my mom uses the recipe on the back of the package. Now mind you, it is not just any package, it has to be the recipe from the back of the Karo Syrup bottle. 

The brand is very important. You can't just use any old brand. LOL I asked her one time why she used that specific brand and she said that she had tried a bunch of recipes and that particular one always turned out the best, and besides that was the recipe Grandma always used. I guess you can't argue with that logic. So Karo Syrup it is!

-Jennifer Figgins
daughter of Jesse Figgins and Mary Bryan

Pecan Pie

As printed on the back of the Karo Syrup bottle.

Ingredients:

3 eggs, slightly beaten

1 cup sugar

1 cup light or dark corn syrup

2 tablespoons butter, melted

1 teaspoon vanilla

1-1/4 cups pecans

1 (9-inch) unbaked pie crust

Place baking sheet in oven on center rack and preheat oven to 350 degrees.

Combine the first five ingredients until well blended. 

Stir in pecans. 

Pour into unbaked pie crust. 

Bake 50 to 55 minutes, or until knife inserted halfway between center and edge comes out clean. 

Cool for 2 hours on wire rack. 

Store pie in refrigerator.

*Tips: Pie is done when center reaches 200 degrees.

Tap center surface of pie lightly; it should spring back when done.

If pie crust is over-browning, cover edges with foil. 

Makes 8 servings.