I like it richer, so use dark Karo corn syrup, and light brown sugar (or even dark brown sugar sometimes), but a sister likes it with plain white sugar and white Karo corn syrup, which is less caramel-like. I also prefer a glass, ceramic or porcelain pie dish, as it makes the crust more golden. Southern Pecan Pie: 3 eggs, beaten thoroughly with2/3 C. light brown sugar,dash of salt, 1 t. vanilla extract, and1 C. dark corn syrup. Add1 C. butter, melted, with1 C.+ pecan halves (I use closer to 1 1/2 C.) Pour into 9" unbaked pastry shell. Bake at 350 degrees 50 mins. or until knife inserted in center, comes out clean. I have a good pie crust recipe, as I like it very short and flaky, if you would like that too. Best,Susan [email protected]@aol.com
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