Nothing beats the holiday pie classics—that’s why they’re classics! Pumpkin pie is always on the list, but due to a small pumpkin crop this year, canned pumpkin is scarce on grocery shelves. If you’re looking for an alternative, make the other crowd-pleasing classic—pecan pie. With an easy five minutes of prep time, it’s extra irresistible.
Ingredients
1 cup of Karo® Light or Dark Corn Syrup*
Three eggs
1 cup of sugar
2 tablespoons of butter, melted
1 teaspoon Spice Islands’ Pure Vanilla Extract
1-1/2 cups (6 ounces) pecans
1 unbaked 9-inch deep dish pie crust
Directions
1. Mix corn syrup, eggs, sugar, butter, and vanilla using a spoon. Stir in pecans.
2. Pour into piecrust
3. Bake at 350° F on center rack
4. Cool for two hours before serving
Tips
The pie is done when the center reaches 200° F. If you tap the center surface of pie lightly, it should spring back. For easy cleanup, spray pie pan with cooking spray. If piecrust is over browning, cover edges with foil.
High Altitude Adjustments
Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325° F.
*To reduce calories substitute Karo® Lite Syrup.
Prep Time
5 minutes
Cook Time
Bake Time: 60-70 minutes
Cool Time: 2 hours
