Classic Pecan Pie

This is the time of year when you think classic pies: apple, pecan and pumpkin pie.  Well the recipe for Classic Pecan Pie was in Karo  Sweet & Simple Recipes.   I will also include recipes for California Pecan Pie; Kentucky Bourbon Pecan Pie; and Chocolate Pecan Pie.  One thing you have to get is the BEST frozen pie crusts ever; Oronoque Orchards (Mrs. Smith’s) it comes with 2 flaky homestyle pie crust that are 9” deep.  This has got to be the best pie crust I’ve ever had.

Classic Pecan Pie Recipe

Classic Pecan Pie

3 eggs

1 cup sugar

1 cup Karo Dark Corn Syrup

2 Tbsp. margarine, melted

1 tsp. vanilla

1 9″ deep Oronoque Orchards frozed pie crust

Preheat oven to 350 F.  In medium bowl; beat eggs slightly.  Add sugar, corn syrup, margarine and vanilla; stir until well blended.  Stir in pecans.  Pour into pie crust.  Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.  Cool on wire rack.

California Pecan Pie:   Stir ¼ cup sour cream into eggs until blended.

Kentucky Bourbon Pecan Pie:   Add up to 2 tablespoons bourbon to filling.

Chocolate Pecan Pie:   Reduce sugar to 1/3 cup.  Melt 4 squares (1 oz. each) semi-sweet chocolate with margarine.

(Recipe for the Classic Pecan Pie was in Karo Sweet & Simple Recipes, 1992)

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