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Friday, November 9, 2012

Thanksgiving Pecan Pie

I absolutely love Pecan Pie for Thanksgiving!  My husband is allergic to walnuts and pecans so I don't ever cook with them any more. So Thanksgiving is one of the few times a year I can indulge in my love of these nuts as my mom, Jeanine, the 'traditional' partner of Creative Tradition, usually bakes them. She uses the recipe on the back of the Karon corn syrup and uses Grammy's Pie Crust though it would still taste yummy if you used a store-bought graham cracker crust.

We usually half slices of pecan pie as it is very rich. And well, it's Thanksgiving!  If you take half slices of pie you can taste every pie and not feel guilty for eating 4 full pieces!

Karo Pecan Pie

1 c Karo corn syrup
3 eggs, slightly beaten
1 c sugar
2 tbsp margarine or butter, melted
1 tsp vanilla
1 1/4 c pecans
1 unbaked pie shell

Stir together the first 5 ingredients, then add the pecans.
Pour all into the pie shell and bake at 350 for 50 – 55 minutes.
Serve with whipped cream.

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