Karo classic pecan pie with variations

1 pie

Ingredients

Quantity Ingredient
3 Eggs
1 cup Sugar
1 cup Karo light or dark syrup
2 tablespoons Butter
1 teaspoon Vanilla
1½ cup Pecans
1 Deep dish frozen pie crust*

Directions

CLASSIC

Preheat oven to 350. In medium bowl with fork beat eggs slightly. Add sugar, corn syrup, margarine and vanilla, stir until well blended.

Stir in pecans. Pour into pie crust.

Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.

*To use prepared frozen pie crust; Do not thaw, preheat oven and a pizza pan (some cookie sheets with warp and spill the filling ). Pour filling into frozen crust. Bake on preheated pan.

Variations of Classic:

Butterscotch Pecan Pie. Omit butter, add ¼ cup heavy or whipping cream to filling.

Chocolate Chip Walnut Pie. Substitute one cup walnuts, coarsely chopped for pecans. Sprinkle ½ semisweet chocolate chops over bottom of pie crust. Carefully pour filling into pie crust.

Chocolate Coconut Pecan Pie. Reduce pecans to ½ cup, coarsely chop. Add ⅔ cup flaked coconut and ⅓ cup semisweet chocolate chops to filling.

Chocolate Pecan Pie. Melt two ounces semisweet chocolate with butter.

Coconut Pecan Pie. Add one cup flaked coconut to filling.

Cranberry Pecan Pie. Reduce sugar to ⅔ cup; use one cup pecans coarsely chopped. Add one cup coarsely chopped cranberries and one tablespoon grated orange peel with pecans.

Kentucky Bourbon Pecan Pie. Add two tablespoons bourbon to the filling.

Karo Holiday Treasury 1994 == Courtesy of Dale & Gail Shipp, Columbia Md. ==

Submitted By GAIL SHIPP On 10-21-94

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