It has been a crazy long time since I last shared a recipe! This stops now, I love cooking, although I don’t always have the motivation to do it! I’m also really into baking pies and cookies. And this time of year is my favourite to bake. It’s cooler, the leaves are mostly covering the ground, and baking delicious treats is a great way to spend an afternoon. I also enjoy cooking and baking for my family, here is one of my favourite recipes for the holiday season. This pecan pie is a staple in my family for Thanksgiving and Christmas. And although I’ve tweaked it over the years it’s still really great and it usually turns out well.
Pecan Pie (taken from the Karo Syrup bottle and karosyrup.com)
- Preheat oven to 350°F.
Mix corn syrup (I use light Karo syrup), eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust. **I use half sugar and half brown sugar ** I bring to a boil : corn syrup, sugar, butter, and vanilla. I then let mixture cool, then I fold in the eggs.
Bake on center rack of oven for 60 to 70 minutes (see tips for done-ness, below). Cool for 2 hours on wire rack before serving.
I prefer to make my own pie crust, I am still trying to find my perfect recipe.
RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is over-browning, cover edges with foil.