KARO CLASSIC PECAN PIE WITH 12 VARIATIONS
3 eggs slightly beaten
1 cup sugar
1 cup KARO light or dark corn syrup
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1 1/4 cups pecans
1 unbaked (9-inch) pie crust
Preheat oven to 350 degrees F.
In medium bowl with fork, beat eggs slightly. Add sugar, corn syrup, butter 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.
Makes 8 servings.
VARIATIONS:
Butterscotch Pecan Pie:
Omit butter or margarine; add 1/4 cup heavy or whipping cream to filling.
Kentucky Bourbon Chocolate Chip Pecan Pie:
Reduce pecans to 1 cup. Add 1/2 cup semisweet chocolate chips and 1 tablespoon bourbon to filling.
Almond Amaretto Pie:
Substitute 1 cup sliced almonds for pecans. Add 2 tablespoons almond
flavored liqueur and 1/2 teaspoon almond extract to filling.
Irish Cream Pecan Pie:
Reduce pecans to 1 cup; omit vanilla. Add 2 tablespoons Irish Cream liqueur to filling.
Toffee Crunch Pecan Pie:
Sprinkle 1/2 cup chopped chocolate covered toffee candy bars (about 4 oz) over bottom of pie crust. Carefully pour filling over back of spoon into pie crust.
Mocha Almond Fudge Pie:
Substitute 1 cup sliced almonds for pecans. Melt 2 ounces semisweet chocolate and 1 tablespoon instant coffee or espresso with margarine.
Chocolate Chip Walnut Pie:
Substitute 1 cup walnuts, coarsely chopped, for pecans. Sprinkle 1/2 cup semisweet chocolate chips over bottom of pie crust. Carefully pour filling into pie crust.
Chocolate Pecan Pie:
Melt 2 ounces semisweet chocolate with butter.
Cinnamon Walnut Pie:
Substitute 1 cup packed light brown sugar for sugar and 1 1/4 cups walnuts for pecans. Add 1/2 teaspoon ground cinnamon to filling.
Spiced Oatmeal-Apple Walnut Pie:
Substitute 1/2 cup chopped walnuts, 1/2 cup quick cooking oats and 1/3 cup finely chopped or shredded peeled apple for pecans. Add 1/2 teaspoon ground cinnamon to filling.
Chocolate Coconut Pecan Pie:
Reduce pecans to 1/2 cup; chop. Add 2/3 cup flaked coconut and 1/3 cup semisweet chocolate chips to filling.
Peanut Butter Pecan Pie:
Reduce pecans to 1 cup. Add 1/2 cup creamy or chunky peanut butter to filling.
3 eggs slightly beaten
1 cup sugar
1 cup KARO light or dark corn syrup
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1 1/4 cups pecans
1 unbaked (9-inch) pie crust
Preheat oven to 350 degrees F.
In medium bowl with fork, beat eggs slightly. Add sugar, corn syrup, butter 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.
Makes 8 servings.
VARIATIONS:
Butterscotch Pecan Pie:
Omit butter or margarine; add 1/4 cup heavy or whipping cream to filling.
Kentucky Bourbon Chocolate Chip Pecan Pie:
Reduce pecans to 1 cup. Add 1/2 cup semisweet chocolate chips and 1 tablespoon bourbon to filling.
Almond Amaretto Pie:
Substitute 1 cup sliced almonds for pecans. Add 2 tablespoons almond
flavored liqueur and 1/2 teaspoon almond extract to filling.
Irish Cream Pecan Pie:
Reduce pecans to 1 cup; omit vanilla. Add 2 tablespoons Irish Cream liqueur to filling.
Toffee Crunch Pecan Pie:
Sprinkle 1/2 cup chopped chocolate covered toffee candy bars (about 4 oz) over bottom of pie crust. Carefully pour filling over back of spoon into pie crust.
Mocha Almond Fudge Pie:
Substitute 1 cup sliced almonds for pecans. Melt 2 ounces semisweet chocolate and 1 tablespoon instant coffee or espresso with margarine.
Chocolate Chip Walnut Pie:
Substitute 1 cup walnuts, coarsely chopped, for pecans. Sprinkle 1/2 cup semisweet chocolate chips over bottom of pie crust. Carefully pour filling into pie crust.
Chocolate Pecan Pie:
Melt 2 ounces semisweet chocolate with butter.
Cinnamon Walnut Pie:
Substitute 1 cup packed light brown sugar for sugar and 1 1/4 cups walnuts for pecans. Add 1/2 teaspoon ground cinnamon to filling.
Spiced Oatmeal-Apple Walnut Pie:
Substitute 1/2 cup chopped walnuts, 1/2 cup quick cooking oats and 1/3 cup finely chopped or shredded peeled apple for pecans. Add 1/2 teaspoon ground cinnamon to filling.
Chocolate Coconut Pecan Pie:
Reduce pecans to 1/2 cup; chop. Add 2/3 cup flaked coconut and 1/3 cup semisweet chocolate chips to filling.
Peanut Butter Pecan Pie:
Reduce pecans to 1 cup. Add 1/2 cup creamy or chunky peanut butter to filling.
MsgID: 3121975
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Holiday Pies and Pastries
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Holiday Pies and Pastries
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Holiday Pies and Pastries |
Betsy at Recipelink.com | |
2 | Recipe: Pepperidge Farm Puff Pastry Christmas Trees |
Betsy at Recipelink.com | |
3 | Recipe: Apple Crisp Strudel |
Betsy at Recipelink.com | |
4 | Recipe: Napoleons |
Betsy at Recipelink.com | |
5 | Recipe: Light Tiramisu |
Betsy at Recipelink.com | |
6 | Recipe: Cherry-Mincemeat Pie |
Betsy at Recipelink.com | |
7 | Recipe: Classic Pecan Pie with 12 Variations |
Betsy at Recipelink.com | |
8 | Recipe(tried): Nut Pie for Christmas |
Pat in Michigan |
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