Classic Pecan Pie

I used the Classic Pecan Pie recipe from the back of a Karo syrup bottle to try a new pie that I have never maid before. Instead of it being a pecan pie I made it into a walnut pie. One thing I have learned in making these pies is to check the flour that you use. I was using self-rising and it turned the dough into a crumble when you tried eating it and because this pie boiles when it is baking and the pie crust rased to the top.

Directions

Preheat oven to 350°F.

Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.

To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

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

VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.