Classic Southern Pecan Pie

As I frantically made my way through the craziness of all the other grocery shoppers, I decided to make a pecan pie at the very last minute. In fact, I was craving a pecan pie so badly that I almost bought a store-made pie...I know, right? GASP! It sat in my shopping cart for a while, but I finally changed my mind. I figured that I could probably make one for cheaper than I could buy one pre-made, not to mention that it would taste better anyway. So, I tried and tried to remember the recipe for Classic Pecan Pie. I searched high and low for the recipe...on the pecan package, inside the cookbooks for sale in the grocery store, and finally....I knew right where to look...the back of the Karo Syrup jar! This has to be one of the most widely used and popular recipes for the favorite Southern pie. I knew I couldn't go wrong with it...it's SUPER easy and quick. It came together in a flash and did its thing in the oven for about an hour until it was all ready. It doesn't get much easier!

I made the pie on Thanksgiving Eve, along with the homemade cranberry sauce. I also made the compound butter with the bacon, herbs and dijon and stuffed it under the turkey's skin so that it could chill overnight.

The next morning, I simply had to chop the veggies, place the turkey on top and pop it into the oven...basting it every 30 minutes. Next, I tackled 2 batches of dressing and finished everything off by throwing together the Pecan Caramelized Brie. At the end of the day, it all went so smoothly and all of my dishes were a success....Whew!

This pecan pie made for the perfect dessert...with a big scoop of vanilla ice cream, of course!

Best wishes to you all during this holiday season!!!***

Classic Pecan Pie

Prep Time: 5 minutes

Cook Time: 55 to 60 minutes

Chill Time: 2 hours

Yield: 8 servings

1 cup Karo® Light Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Spice Islands® Pure Vanilla Extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked or frozen** deep-dish pie crust

Preheat oven to 350°F.

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.

**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.

High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.

Source: Karo Syrup