No molasses in this pie, just the right amount of sweetness from Karo syrup
This month's recipe is for pecan pie. But not just any pecan pie. It's a generations-old recipe from family who lived in Texas—and Texans know their pecans.
I confess I was not a particular fan of pecan pie—until I tasted this one. This recipe uses Karo syrup rather than molasses, which imparts just the right amount of sweetness without the heavy cloying quality that some pies have. It's this lightness that makes this pie a great (and easy) choice all year long.
The pie is beyond easy. Just make sure you use good quality pecans and don't overcook—the pie continues to set after you remove it from the oven.
Kara's Stellar Pecan Pie
Ingredients
· Uncooked 9 inch pie crust (homemade or store bought)
· 4 eggs
· 1 c sugar
· 1 c light Karo syrup
· Scant 2 T cornstarch
· ½ t vanilla
· 1 c pecan pieces
Directions
1. Preheat oven to 350 degrees.
2. Break eggs into large bowl and lightly beat.
3. Add remaining ingredients, one at a time, mixing well after each addition.
4. Pour into prepared uncooked crust. Bake 1 hour at 350 degrees; cover crust when it begins to brown.
Serve with whipped cream or ice cream, if desired.
Kara says: This recipe goes back generations. Get the best pecans you can find; using Karo syrup instead of the more traditional molasses lets the flavor of the nut shine through.