Special Pecan Pie

by Steven Hicks

Southerners often refer to a pecan pie as a "Karo Nut Pie". Any old cookbook from a church or civic organization will reveal no less than a dozen recipes for pecan pie...all pretty much the same. Mine is a little different. Can you see why?

• pastry for a one crust pie,
  (I use a Pillsbury refrigerated pie crust or you can make your own pie crust)
• 3 eggs whisked with about 4 Tbsp cream or Half & Half
• 1 egg additional, beaten; brush the entire pie crust before filling
• 1 cup of dark Karo brand corn syrup
• 1 cup white sugar
• 1/8 tsp salt
• 2 Tbsp melted butter
• 1 tsp pure vanilla extract
• 1/3 cup dark rum, brandy or cognac
• 2 cups of pecan halves

Use a 10" glass pie plate and spray with Pam, non-stick cooking spray. Allow refrigerated pie crust to come to room temperature, unroll and carefully place in the pie plate and flute the edges. The glass pie plate produces a nice evenly baked crust. Seal the pie crust by brushing it one beaten egg. Preheat oven to 450 degrees.

Beat three eggs, adding a little half & half or whipping cream. Add sugar, salt, corn syrup, melted butter, vanilla and alcohol. Beat with a whisk or hand mixer until the sugar is dissolved. Add pecans and stir. Fill pie crust that has been brushed with egg wash and place in a 450 degree oven for 10 minutes on a lower rack. After 10 minutes, reduce heat to 350 degrees and continue to bake for about 50 minutes, making the total time about one hour.

You may wish to place a piece of aluminum foil loosely over your pie to prevent it from getting two dark or dry on top. Let the pie cool until barely warm before serving. Cut pieces with a very sharp knife and use a pie server to remove wedges. Serve slightly warm with a big scoop of vanilla ice cream!

For more of my Favorite Recipes, click here!