We LOVE Pecan Pie, one of my son-in-laws requests it often and says, "will you please make me my own Pecan Pie?" So yes I do.My Pie has a touch of cinnamon, and a little vanilla, to sweeten it right.
1 pre-made pie crust or homemade if you like
1 1/2 cup whole or chopped pecans (your choice)
3 eggs, lightly beaten
3/4 cup light karo syrup
3/4 cup light brown sugar
3 tablespoons butter, melted
1/4 tsp. ground cinnamon
1 tsp. vanilla extract
Preheat oven to 350 F degrees.
Take frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling. Or, if you are using the Homemade pie crust, prepare the crust, prick it with a few holes using a fork, and then stick it in the refrigerator while preparing filling.
In a medium bowl, whisk together beaten eggs, sugar, melted butter, corn syrup,
ground cinnamon and vanilla extract until thoroughly combined. There isn't that so easy?
Place the pecans into the bottom of your pie crust.
Then pour the filling on top of the pecans.
You'll notice that the pecans will start to float to the top.
Bake for about 45-50 minutes.
Around the 20 minute mark, you may want to add some aluminum foil around the edges of
your pie crust to keep it from getting too browned.
Oven times do vary, but basically, the middle of the pie should be set when done (not overly jiggly) and the center will puff up a bit.