Pecan Pie

This year I just got a frozen 9 inch crust from Windmill Farms and made the pie following these directions (except I added some butterscotch chips on the bottom of the crust).  The chips did not add much flavor I think so okay to skip that step.  Maybe chocolate chips would be fun to add another time.

Incredibly easy pie to make.

http://karosyrup.com/recipe_details.asp?id=485

Makes one pie.

Prep Time:  5 minutes
Bake Time:  60 to 70 minutes
Chill Time:  2 hours
Yield:  8 servings

• 1 cup Karo® Light OR Dark Corn Syrup
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter, melted
• 1 teaspoon Spice Islands® Pure Vanilla Extract
• 1-1/2 cups (6 ounces) pecans
• 1 (9-inch) unbaked or frozen** deep-dish pie crust

Preparation

1. Preheat oven to 350°F.


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


3. 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.


4. **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.


5. 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.


6. NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.


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


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