Pecan Pie

pecan pie

Alycia has an AMAZING Recipe for Pecan Pie that we LOVE!  She typically makes it around the holiday time for us when she is going on one of her “Carb-Free” Diets.  Although she loves to bake, she can’t stand to eat it – and this is GOOD for us!  Please know that this is one addicting pie that you will crave!  All of the gooey inside and the crunch of the toasted Pecan’s on top….yummo!

pecan pie recipe

Note:  An often undecided proper pronunciation of Pecan happens when this pie arises.  How do you say it?   PEE- CAN  or   Pe- cawn ?

Her tip:  Be sure to put some Baking Foil under your pan….this deliciousness can boil over!

Pecan Pie

1 cup Karo® Light OR Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Spice Islands® Pure Vanilla Extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked OR frozen** deep-dish 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.
**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
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 over browning, cover edges with foil.


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