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  • Christine Oh

    Classic Southern Pecan Pie Recipe from back of karo syrup bottle,easy and always delicious!

  • Catherine Bleau

    Classic Southern Pecan Pie Classic Pecan Pie Prep Time: 5 minutes Cook Time: 55 to 60 minutes Chill Time: 2 hours Yield: 8 servings Ingredients: 1 cup Karo® Light Corn Syrup 3 eggs 1 cup sugar 2 tablespoons butter, melted 1 teaspoon Spice Islands® Pure Vanilla Extract 1-1/2 cups (6 ounces) pecans 1 (9-inch) unbaked or frozen** deep-dish pie crust Directions: Preheat oven to 350°F. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving. **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet. 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 overbrowning, cover edges with foil. NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup. High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.

  • Cherri Westbrook

    Classic Southern Pecan Pie ~ yum with a big scoop of vanilla ice cream!

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Pin It  Oh boy, do I have a treat to share with you! These Pecan Pie Bars are absolutely scrumptious and something I think you'll want to make soon!The shortbread crust topped with pecan pie makes an impressive addition to any holiday table or for entertaining. Even my pecan-pie-hatin' brother-in-law loves these and my Mama requests them instead of Southern Pecan Pie now. {But, shhh don't tell anyone or she might be evicted from the south} Now, I

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