credit to http://karosyrup.com/
One November I was searching for a pecan pie recipe. I wanted to bring this pie to a family gathering, so I wanted to bring something impressive! I found a blog online with photos of a beautiful pie and decided it had to taste as good as it looked. Well, wrong. Very pretty pie… but everything else was all wrong. It set up, it was the right color, but you take a bite and instantly know this is not the pecan pie you’ve been looking forward to.
My pretty pie with braided crust fell flat against my Aunt’s standard-looking pie. I accepted defeat and she said this Karo recipe is her secret.
Karo’s Brown Butter Pecan Pie
| 1/3 cup butter |
| 1 cup Karo® Light or with Real Brown Sugar Corn Syrup |
| 1 cup sugar |
| 3 large eggs, slightly beaten |
| 1/2 teaspoon lemon juice |
| 1 teaspoon vanilla |
| 1 dash of salt |
| 1 cup pecans |
| 1 (9-inch) unbaked or frozen deep-dish pie crust |
| Preheat oven to 425°F.
Brown butter in saucepan over medium high heat until it is golden brown. Do not burn and let cool completely. Combine Karo®, sugar, eggs, lemon juice, vanilla, salt and pecans in a small bowl. Blend in the browned butter completely. Pour pecan mixture into unbaked pie crust. Bake at 425°F for 10 minutes, then lower oven temperature to 325°F and cook for 45 minutes or just until center of pie is barely set. |
happiness IS made 