Pecan Pie

10 Nov

I’m not a big fan of pecan pie, but I wanted to make one to see if I was any good at it. Last time I saw my Dad he mentioned wanting some pecan pie, so I thought I’d learn how to make one now, so that I’d know in time for Thanksgiving. Good thing I started early.

I started with this bag of South Georgia pecans, and the  pie recipe from the back of the bag. Sounded promising enough.

I mixed together all of the ingredients for the filling except the pecans: 3 beaten eggs, 1 cup of sugar, 1 cup of corn syrup, 1 tsp vanilla, and 1 Tbsp melted butter. The butter was the only substitution, because the recipe called for margarine and I didn’t have any. At first I was hesitant to substitute since I already had no idea how to make this pie….but then I thought to myself….when has melted butter EVER hurt anything?

Then I mixed in the pecans and filled the store bought shell. The recipe said to bake at 350 for 50-55 minutes. I thought the filling looked pretty runny, so I set the timer for the full 55 minutes. I think this is where my problem was. After 55 minutes, I got this: Not completely inedible, but definitely over done.

So I need your help! Anyone have a great recipe for Pecan  Pie? Or do you think I should just try this one again and take it out sooner? There is a recipe on the back of the Karo syrup bottle that is pretty similar to this one….except it has more pecans. I think that sounds like a good idea because there seemed to be too much gooey filling for the amount of pecans in this one. It also calls for a deep dish pie shell…..which I happen to have one of in the freezer. Just saving it for a rainy day. 😉

What do you say? Try the Karo syrup recipe? OR post your favorite one here and let me try it. 🙂


One Response to “Pecan Pie”

  1. Jessica November 10, 2012 at 8:18 pm #

    I’ve never made a pecan pie so I’m not much help. But I think I’d try the recipe on the karo syrup bottle. Can’t go wrong with adding more pecans to pecan pie ; )

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