Pecan Pie, originally a southern US dish because that’s where pecans grow, has become a holiday favorite for many.
Most recipes seem to date back to the Karo Syrup Company, since pecan pies represent the largest use of this corn syrup product.
According to the Karo website, the wife of a corporate sales executive invented pecan pie in the 1930s, and in some parts of the South it’s referred to as Karo Pie.
This Pecan Pie recipe is an adaptation of several different versions.
9-inch unbaked pie crust
1 1/2-2 cups pecans
3 large eggs
1 cup sugar
1 cup dark corn syrup
4 TB butter, melted
1 tsp vanilla
1/4 tsp salt
Preheat the oven to 375°F.
Coarsely chop the pecans, reserving about 16 whole pecans if you would like to use them for decoration. Place the nuts on a baking sheet and roast for about 6-8 minutes. Cool.
In a large mixing bowl, whisk together the eggs, sugar, corn syrup, butter, vanilla and salt. Stir in the chopped toasted nuts.
Warm the pie crust in the oven for about 5 minutes. Pour in the filling. If you are decorating, arrange the reserved whole pecans around the edge. These don’t show up much but give a nice sense of finish to the pie.
Bake 40-45 minutes. The center should seem partially set but not firm. The filling will firm up as the pie cools.
Tips from Jane
— The quantity of nuts is not crucial. I tend to use the larger amount, because I love pecans. I’ve seen many recipes that use only 1 cup, so the choice is up to you.
— Toasting the pecans before putting them in the pie brings out the flavor; again, it’s not essential but a nice touch.
— It can be difficult to judge when this pie is done, and I’ve had it take 40 minutes one time and a bit over 45 the next. If you’re not sure, I would err on the side of under baking, because it does firm up nicely as it cools.
— Warming the pie crust is supposed to keep it from getting soggy.
— I’m told that you can substitute light corn syrup for a milder flavor, and brown sugar for a more intense, caramel flavor.