- 6
- 20 mins
- 60 mins
Ingredients
- 2/3 cup Dark Brown Sugar
- 1/3 cup Karo Corn Syrup, light or dark
- 2 Tablespoons Milk
- 1 heaping Tablespoon Corn Meal
- 2 Eggs
- Dash of Salt
- 1 teaspoon Vanilla Extract
- 1 cup Pecan meats, chopped
- 3 Tablespoons melted Butter
Preparation
Step 1
In a medium mixing bowl, add the following.
Add brown sugar.
Add corn syrup.
Add milk.
Add corn meal.
Add the beaten eggs.
Add salt.
Mix all ingredients well, making sure the eggs are fully incorporated and smooth.
Add vanilla extract.
Add pecans.
Add melted butter.
Stir well.
Dust the pastry in the pie plate with a mixture of one teaspoon sugar and one teaspoon flour, to prevent the bottom crust from getting soggy.
Pour the filling into the pie plate, being careful not to overfill.
Place the pie on a baking sheet before placing in oven.
Place the baking sheet, with the pie, in your oven that has been pre-heated to 350ºF. The pie will need to bake for about 35-45 minutes, or until it tests done. You will need to bake it until it reaches an internal temperature of 200ºF, or by testing it with a wooden toothpick. Place the toothpick in the center of the baked pie and pull it out. If the toothpick comes out clean, the pie is done.
The center of the pie should spring back a bit when pressed in the middle. That is, if it’s done. When it’s fully baked, remove the pie from the oven and sit it on a wire cooling rack.
Let the pie cool completely, for about 3 hours, prior to slicing and serving. It firms up over time and should be easy to slice if given time. Because it uses less Karo Syrup, it’s a bit more firm than most Pecan Pies. I do hope you’ll try it.
TIP: For easy cleanup, spray measuring cup with cooking spray before adding corn syrup.