My mother has this recipe , from her grandmother , for old school pecan pie they made before Karo Syrup became popular. A local restaurant makes pecan pie that tastes exceptionally good and upon asking the cook, she said it was just dark and white sugar....no corn syrup , that gave it it's unique taste. We found her grandmother's recipe . Now Mom used the Karo recipe back in the 50's and 60's . Mom said the Karo was cheap and was popular with penny pinching house wives like herself.
I helped my daughter bake some for Thanksgiving and Christmas last year, everyone thought they tasted better.
No Corn Syrup Pecan Pie
1 cup light brown sugar packed
2/3 cup white granulated sugar
2 large eggs
2 cup chopped pecans
1/2 cup (1 stick) butter , melted
2 tablespoons , Pet milk ,cream or whole milk
1 tablespoon all purpose flour
2 teaspoons vanilla extract
1 nine inch deep dish pie shell , unbaked
DIRECTIONS
Preheat oven to 350 degrees.
In large mixing bowl mix brown sugar , white sugar and eggs untill well blended. Add chopped pecans, melted butter, milk, flour and vanilla extract , stir well to combine.
Pour into pie shell and bake for 55 minute. Check for doneness by shaking the pan, the pie center should jiggle but the outer edges will be firm. It will continue to cook and the pie will set more as it cools. DO NOT over bake...taking it out at the proper time is learned by experience but over baked ones are not to be desires...slightly under baked taste better , even if you have to eat them with a spoon.
Try this pie and see if the flavor isn't better than the corn syrup pie , we think they are!
Gary
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DougGuy
Originally Posted by borg
