Classic Pecan Pie
This famous Southern recipe is so sugary, it's almost too sweet. Almost.
Butterscotch Pecan Pie : Omit butter or margarine; add 1/4 cup heavy or whipping cream to filling.
Kentucky Bourbon Chocolate Chip Pecan Pie : Reduce pecans to 1 cup. Add 1/2 cup semisweet chocolate chips and 1 tablespoon bourbon to filling.
Almond Amaretto Pie : Substitute 1 cup sliced almonds for pecans. Add 2 tablespoons almond flavored liqueur and 1/2 teaspoon almond extract to filling.
Irish Cream Pecan Pie : Reduce pecans to 1 cup; omit vanilla. Add 2 tablespoons Irish Cream liqueur to filling.
Toffee Crunch Pecan Pie : Sprinkle 1/2 cup chopped chocolate covered toffee candy bars (about 4 oz) over bottom of pie crust. Carefully pour filling over back of spoon into pie crust.
Mocha Almond Fudge Pie : Substitute 1 cup sliced almonds for pecans. Melt 2 ounces semisweet chocolate and 1 tablespoon instant coffee or espresso with margarine.
Chocolate Chip Walnut Pie : Substitute 1 cup walnuts, coarsely chopped, for pecans. Sprinkle 1/2 cup semisweet chocolate chips over bottom of pie crust. Carefully pour filling into pie crust.
Chocolate Pecan Pie : Melt 2 ounces semisweet chocolate with butter.
Cinnamon Walnut Pie : Substitute 1 cup packed light brown sugar for sugar and 1 1/4 cups walnuts for pecans. Add 1/2 teaspoon ground cinnamon to filling.
Spiced Oatmeal-Apple Walnut Pie : Substitute 1/2 cup chopped walnuts, 1/2 cup quick cooking oats and 1/3 cup finely chopped or shredded peeled apple for pecans. Add 1/2 teaspoon ground cinnamon to filling.
Chocolate Coconut Pecan Pie : Reduce pecans to 1/2 cup; chop. Add 2/3 cup flaked coconut and 1/3 cup semisweet chocolate chips to filling. Peanut Butter Pecan Pie Reduce pecans to 1 cup. Add 1/2 cup creamy or chunky peanut butter to filling.
- 3 eggs slightly beaten
- 1 cup sugar
- 1 cup KARO light or dark corn syrup
- 2 tablespoons butter or margarine, melted
- 1 teaspoon vanilla
- 1-1/4 cups pecans
- 1 unbaked (9-inch) pie crust
1. Preheat oven to 350 degrees F. In medium bowl with fork, beat eggs slightly. Add sugar, corn syrup, butter and vanilla; stir until well blended. Stir in pecans. Pour into pie crust.
2. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes 8 servings.