KosherEye
<<< o >>> Classic Hummingbird Cake <<< o >>> Aunt Fanny’s Baked Squash Copycat Kosher <<< o >>> Eating our way through NY - Again! <<< o >>> Meatballs and Matzah Balls <<< o >>> Meatless Meals for the Nine Days or Any Day <<< o >>> Berney’s Italian Tomato Sauce <<< o >>> A Pillow Case to Dry Lettuce? <<< o >>> Rich’s Magnolia Room Chicken Salad Copycat Kosher <<< o >>> All American Cherry Pie <<< o >>> Butterfish Japanese Restaurant <<< o >>>

Kosher Desserts



Bookmark and Share
Classic Pecan Pie PDF Print E-mail

goldenpecanpie

Yes, this is a classic and taken directly from the Karo Corn Syrup bottle - they have a great recipe so why tamper with perfection!

Ingredients:

3 eggs, slightly beaten
1 cup Karo light or dark corn syrup
1 cup sugar
2 tablespoons margarine, melted
1 teaspoon pure vanilla extract
1-1/2 cups (6 ounces) pecans
1 unbaked deep-dish 9-inch pie shell

Directions:

Stir together first five ingredients until blended. Add nuts. Pour into pastry shell. Bake in 350 degree oven 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool.

Notes:

To make the following variations:
Chocolate Pecan Pie: Decrease sugar to 1/3 cup. Add 4-ounces melted semisweet chocolate.

Bourbon Pecan Pie: Add 2 tablespoons bourbon

We love all of the extra ingredients and add everything to the basic recipe!


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica