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.