Pecan Pie

from Karo syrup website

I knew Pecan Pie would be a special treat for Thanksgiving, especially since it is Michael's favorite pie.  I had to hunt down some imported Karo syrup, but everything else was easy to find.  It is such a simple recipe and hard to go wrong!  It is straight from the back of the Karo syrup.

Here is a helpful video for making the pie:

• 1 cup Karo® Light OR Dark Corn Syrup
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter, melted
• 1 teaspoon Vanilla Extract
• 1-1/2 cups (6 ounces) pecans
• 1 (9-inch) unbaked deep-dish pie crust

Preheat oven to 350.  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.

RECIPE TIPS: 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 overbrowning, cover edges with foil.