Barbecue sauces have a uniquely Southern and Western U.S. history.  Most experts agree that adding sauce and spices to meat and fish began early in our history, with Native Americans teaching the art to early European settlers.  The natives probably developed the process as part of an attempt to keep meats and fish from spoiling quickly.  Salt played a significant role in those early barbecue sauces, and salt is a well-known preservative in the meat curing process.

Quick Facts

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

Ingredients

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

Directions

1. Preheat oven to 350°F.
2. Using a spoon, mix corn syrup, eggs, sugar, butter, and vanilla. Stir in pecans. Pour filling into pie crust.
3. Bake on the center rack of the oven for 60 to 70 minutes (see tips for doneness below). Cool for 2 hours on a wire rack before serving.

*To use prepared frozen pie crust: Place cookie sheet in the oven and preheat oven as directed. Pour filling into frozen crust and bake on a preheated cookie sheet

RECIPE TIPS: Pie is done when the center reaches 200°F. Tap the center surface of the pie lightly - it should spring back when done. For easy cleanup, spray the pie pan with cooking before placing the pie crust. If the pie crust is over-browning, cover the edges with foil.

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

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.

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