Pecan Pie

I am not a huge nut person but I love Pecan Pie. I guess I love anything loaded with sugar:) I think the recipe from the Karo Syrup works the best. I also love chocolate pecan pie but I'm not sure how to make that. I think you just mix in chocolate chips? Okay, I just went to the website to find this recipe and found all kinds of variations of Pecan Pie. You need to go check it out!!

Ingredients

3 eggs
1 cup sugar
1 cup Karo® Light OR Dark Corn Syrup
2 tablespoons butter OR margarine, melted
1 teaspoon vanilla extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked deep-dish pie crust

Preheat oven to 350°F.

Beat eggs slightly with fork in medium bowl. Add sugar, Karo® Corn Syrup, butter and vanilla; stir until blended. Stir in pecans. Place pie dough in pie pan. Pour pecan filling into pie crust.

Bake 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.

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 over browning, cover edges with foil.

I always cook my pies covered in tin foil because I hate dried out burnt crust. When I think my pie is close to being done, I take the foil off and brown up the crust a little bit. I also always make my own pie crust.