Unpacking History One Discovery at a Time
Gail’s pecan pie is a legend in our house. She doesn’t serve it with brandy sauce or whipped cream. She sometimes serves it with ice cream but usually, a slice stands on its own.
Prep: 5 minutes
Cook: 55 – 60 minutes
1 C dark Karo corn syrup – can use Karo Light
3 eggs, slightly beaten
1 cup sugar
2 tbsp. of butter or margarine
1 tsp. vanilla
1-1/4 C pecans
1 unbaked 9 inch deep pie crust
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.
EXPERTS TIP: 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 over browning, cover edges with foil.
You can make a brandy sauce, whipped cream, maple ice cream or a good vanilla bean ice cream.
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