Karo Syrup Pecan Pie Recipe Review
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Stir in the brown sugar white sugar and the flour.
Karo syrup pecan pie recipe review. This karo syrup s classic pecan pie recipe is so delicious and full of flavor. Bake in 350 180 oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Preheat oven to 400 degrees f 205 degrees c.
The key to success with this recipe is getting the filling to 200 f so the filling isnt runny without over browning the top. Even ree drummond aka the pioneer woman confessed she too was skeptical of pecan pie as a child. You put corn syrup sugar eggs vanilla and melted butter in a bowl stir it up add pecans and stir again then pour the whole thing in a pie crust.
The origin of pecan pie can be traced all the way back to the late 1800s but really reached fame status in the early 20th century when karo syrup began printing recipes for pecan pie on its bottles. Pour into pie shell. 2 tablespoons butter melted.
1 cup karo light or dark corn syrup. You can use a frozen pie shell deep dish just preheat a cookie sheet and place the pie on the sheet. 1 teaspoon spice islands pure vanilla extract.
1 1 2 cups pecans. In a large bowl stir first 5 ingredients until well blended. Pour into an unbaked 9 in pie shell.
1 9 inch unbaked or frozen deep dish pie. See other recipes by karo corn syrup. This classic pie combines eggs corn syrup vanilla lots of pecans and is baked to a burnished golden brown.
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