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Saturday, September 22, 2012

Fall Is Officially Here!

Fall season has arrived, my favorite of all!
I love pecan pie and Thanksgiving is not the same without it on our table.  This is my favorite recipe, which comes from the back label of Karo Corn Syrup bottle.
Even though, Thanksgiving is two months away, I wanted to open the fall season with my pecan pie.  This is the season of orange, green, and browns. This is the season of sweet potatoes, pumpkin, brown sugar,  and spices.

                                                        Pecan Pie

Ingredients:                                           Yield: 8 Servings

1 unbaked 9 inch deep dish pie crust

1 cup light or dark syrup

3 eggs

1 cup sugar

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1 1/2 cups whole pecans


Preheat oven to 325 degrees.

In medium bowl, combine syrup, eggs, sugar, butter, and vanilla until well incorporated.  Stir in pecans and mix well with wooden spoon.  (I like wooden spoons)
Pour syrup mixture into pie crust and bake for 60 minutes or until center springs back when tapped.  Refrigerate at least two hours before serving.


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