My Mabon pecan pie and natural scents from last week.
Pecan Pie Recipe
1 cup Karo light or dark Corn Syrup
3 eggs
1 cup sugar
2 tbsp melted butter
1 tsp vanilla
1 1/2 cups pecans (6 oz)
1 unbaked 9-inch pie crust
Ground cinnamon
Beat the eggs by themselves. Stir together the beaten eggs, corn syrup, sugar, butter and vanilla. Mix in the pecans.
Spray your pie pan with oil or coat with butter. Place crust into the pie pan. Sprinkle a few dashes of cinnamon into the empty pie shell.
Pour your pie mixture into the pie shell.
Bake at 350 on center rack of oven for 60-70 minutes. Cool for two hours. Serve or store in refrigerator.
Tips:
*Pie is done when center springs back when pushed
*Instead of adding the pecans to the mixture and pouring it into the shell together, you can pour the mixture into the pie by itself and adding the pecans one-by-one to create a design. I usually do a swirl :)
*Dont take your crust out of the refrigerator too early. Let it stay refrigerator until the mixture is ready to be poured and your oven has been pre-heated. If the crust is warm, itll be too soft to put it in the pie pan easily. This is a must if you are using a homemade pie crust that uses cold butter in its ingredients. This can affect the way your crust comes out.
*Let your pie actually cool before slicing them at all. The pie mixture needs to "set" and if you slice before it is cooled, it will leak a watery mixture and make the rest of the pie not so pleasant.
