Friday, December 4, 2009

Pecan Pie

1 Cup Karo light Corn Syrup
3 eggs
1 cup White Sugar
2 Tablespoons butter, melted
1 teaspoon vanilla extract
2 cups pecans
1 unbaked 9 inch deep dish pie crust

Preheat the oven to 350 degrees. STIR the first 5 ingredients thoroughly using a spoon. Mix in the pecans. POUR into pie crust. BAKE on center rack of the oven for 55 to 60 minutes. Cool on wire rack for at least 2 hours.

High Altitude adjustments: Reduce sugar to 2/3 cups and increase butter to 3 Tablespoons. Reduce oven temp to 325 degrees.

Tips: Pie is done when the center reaches 200 F. Tap center surface of pie lightly. It should sprink back when done. I also like to cover the edges with a foil tent before baking.