1 cup light Karo Syrup
1 ( inch Pie Crust
1 cup white sugar
2 Tablespoons melted butter (see notes below)
1 teaspoon vanilla
1 1/2 cups of pecans
Preheat oven to 350 degrees. Mix syrup, eggs, sugar, butter, and vanilla. Using a spoon stir in pecans. Pecans can also be arranged at the bottom of the pie crust, and will magically rise to the top as the pie is baking! Pour mixture into pie crust. Bake on center rack for 60-70 minutes. Let cool at least two hours before serving.
1) Residential ovens can vary in temperature by as much as 20 degrees. Make sure and monitor cooking times closely your first couple of tries.
2) DO NOT MELT YOUR BUTTER IN THE MICROWAVE! Doing so can break down the fats in the putter causing your pie to be too loose. A better option is to “soften” your butter on the counter for 1-2 hours before beginning to mix your ingredients.
3) Even though pecan pie does not need to be refrigerated, letting it cool and the popping it into the refrigerator for an hour or two can also lead to a firmer texture, and structure.
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