I’m normally in charge of pies for Thanksgiving dinner, but each year I seem to forget what recipe I used the year before. Well this year I can tell you that I’ve found a pecan pie recipe that I definitely won’t forget. It was soooo delicious. The best I’ve ever tasted. And guess what recipe I used?
The one on the back of the Karo Syrup bottle. Yup. Sorry healthy folks, but this recipe is a keeper. I thought I’d share it with y’all just in case you’d like to try the deliciousness out for yourself.
Perfect Pecan Pie
1 cup Karo Light Corn Syrup
1 cup sugar
2 tbsp butter, melted
1 tsp vanilla
1 1/2 cups pecans (6 oz)
1 unbaked 9 inch pie crust
Stir the first 5 ingredients thoroughly.
Mix in pecans.
Pour into pie crust.
Bake at 350 on center rack of oven for 60-70 minutes.
Cool for two hours.
Serve or store in refrigerator.
*Pie is done when center springs back when pushed.