Pecan Pie
I make my pecan pie a little different from the usual recipe. I don’t like all the sweet syrup that is under the pecans. I double the pecans so that they are solid. If you like the syrup just half the pecans in this recipe.
If you are like me, the only reason you keep Karo syrup is to make pecan pie. I usually make pecan pie once or twice a year. In between, my Karo gets little molds growing around the top. Yuck!
So, I decided to look for an alternative recipe to Pecan Pie. I looked through all my recipe books and the only ones that didn’t use some kind of syrup, usually Karo, were things like Chocolate Pecan Pie, or pecan pie using oatmeal in the mix. I wanted a pie that tastes like a plain pecan pie, but didn’t use Karo. Check at the bottom of the page for the Karo Substitute.
Yield: 1-9 inch pie
9 Inch pie plate
unbaked crust
450° then 300°
Ingredients:
3 eggs
1 cup white Karo syrup
½ cup sugar
2 tbs butter, melted
2 cup pecans
dash salt
Instructions:
Beat eggs, sugar, syrup and butter lightly. Add salt and fold in pecans. Pour into unbaked pie crust. Bake at 450 until crust is lightly brown then reduce heat to 300 and bake about 35 minutes more. To test for doneness, a knife inserted in the center should come out clean.
Karo Alternative:
for the 1 cup of white Karo substitute:
1 cup sugar
1/4 cup water
This makes a creamy filling and wasn’t sugary. We liked it very much and it has become the tradition around our house!