1 10-inch pie shell; unbaked
6 tablespoons unsalted butter
¾ cups granulated sugar
2 cups Pecan Valley Pecan Halves
4 large eggs
1¼ cups Karo Light Corn Syrup
1. Preheat oven to 375ºF.
2. Brown butter to golden brown in heavy skillet. Remove to bowl (not plastic) and stir in sugar. Add syrup in thin stream and beat in. Beat in eggs, one at a time. Toss pecans with mixture to coat. Pour all into unbaked pie shell.
3. Bake in a preheated oven for 10 minutes.
4. Turn oven down to 375ºF for the rest of the cooking time; 40 to 50 minutes, depending on the depth of the pie shell. If crust starts to become too dark, cover entire pie with aluminum foil. Pie is done when pecans are a rich, dark brown and the filling is completely congealed. (Tap with finger to test for firmness.)
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