The student news site of Wayland High School

Wayland Student Press

The student news site of Wayland High School

Wayland Student Press

The student news site of Wayland High School

Wayland Student Press

Revolution Prep

Ready to unlock your potential? Whether tutoring or test prep, we’ve got you covered. Check out our low-stress, high-impact approach to academic support—just as individualized as you are.

Follow us on Instagram
Advertisement
News Brief: Schedule changes this week
News Brief: Schedule changes this week
March 26, 2024
Stay Informed with WSPN With Our Newsletter

25 Days of Cookies: Pecan Pie

This recipe for pecan pie is a delectable treat for any day or occasion.
Every time my family gets together, my mom always seems to make her pecan pie. It tastes fantastic, everyone loves it and it doesn’t even take long to prepare. Try cooking it with your family over the break!

Classic Pecan Pie

Prep Time: 5 minutes
Bake Time: 60 to 70 minutes
Chill Time: 2 hours
Yield: 8 servings

Ingredients:
1 cup Karo® Light Corn Syrup
3 eggs
1/2 cup white cup sugar
1/4 cup light brown sugar
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
1 1/2 cups (6 ounces) pecans
1 (9-inch) unbaked or frozen** deep-dish pie crust

Directions:
1. Preheat the oven to 350°F.
2. Mix the corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in half of the pecans to complete filling. Pour filling into pie crust. For an easy clean up, spray the pie pan with cooking spray before placing the pie crust in the pan.
3. Use the other half of the pecans to decorate the top of the pie before baking.
4. Bake on the center rack of the oven for 60 to 70 minutes (see tips on how to check if the pie is done below). Cool the pie for a total of two hours on a wire rack before serving, but check the pie after the first 40 to 45 minutes of cooling. Once the pie crust is brown, cover the pie edges with foil or put a piece of foil loosely on top of the pie while waiting for the pie filling to set.

**If using prepared frozen pie crust: Place a cookie sheet in the oven and preheat oven as directed on the pie crust box. Pour the filling into the frozen crust and bake the pie on the preheated cookie sheet.

How to check if the pie is done: The pie is done when its center reaches 200°F. Tap the center of the pie’s surface lightly with a kitchen utensil; if the pie is done, the dough should spring back up.

High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to three tablespoons. Reduce the oven temperature to 325°F.

Note: This recipe is modified from the Karo® Light Corn Syrup recipe which can be found on the Karo® Light Corn Syrup bottle.

Leave a Comment
Donate to Wayland Student Press
$60
$1500
Contributed
Our Goal

Your donation will support the student journalists of Wayland High School. Your contribution will allow us to purchase equipment, cover our annual website hosting costs and sponsor admission and traveling costs for the annual JEA journalism convention.

More to Discover
Donate to Wayland Student Press
$60
$1500
Contributed
Our Goal

Comments (0)

All Wayland Student Press Picks Reader Picks Sort: Newest

Your email address will not be published. Required fields are marked *

Activate Search
25 Days of Cookies: Pecan Pie