Karo Pecan Pie3 large eggs
1/2 cup sugar
1 cup Karo (dark OR light)
1/4 teaspoon salt
3 tablespoons oleo
1 teaspoon vanilla
1 cup pecans, chopped
Beat eggs throughly, add sugar, Karo, melted oleo, salt, and vanillia. Mix well. In unbaked 9 inch pie shell, spread pecans on bottom and poor mixture over them. Bake at 350 degrees until firm - 30 minutes.
~From the ladies of Como, Mississippi
14 comments:
Well, growing up in Georgia, I always heard "Kay-ro." And it's the absolute best syrup for making pecan pie. Nobody used anything else - we never said "corn syrup" -just called it "Karo."
My "Easy Pecan Pie" recipe from the Delta Gamma cook book, which I swear holds up to ANY recipe as the best pecan pie around, is the same except for substituting 1 1/4 cups melted butter for the oleo, and specifying dark Karo syrup!
I'm a Kay-ro gal, too Vidalia! Love the onion name! Very Southern! :D
Got a Delta Gamma in the Howse!;) Diane, I bet butter makes all the difference. Oleo, tch...
Thank you, I was getting insecure about my Karo syrup in my pecan pie. I don't put oleo in mine, but use butter--but it's essentially the same recipe. I'll give you one secret that I think makes the pie--chop the pecans (pe-khans) fairly small. Something about giving more surface area of the nut to roast and get crunchy, makes it for me. (And I received a marriage proposal from a man who didn't know me after he took one bite of this pie.)
Man, Gentle Reader, thanks for the tip. I'm going to put that notation in my cookbook. I figure one day, say when I'm 70, I might need a man snaggin' pie recipe! :D
So y'all use Karo, huh? I'll have to try that. My grandmother always used brown sugar and butter, but then she is a yankee from Philly who happened to marry a good southern man and move down here. That could account for her suspicious recipe.
I always heard Kay-ro, too. We used the dark syrup a lot, almost interchangeably with molasses. The best is to pour yourself a tall glass of buttermilk, crumble a piece of cornbread into it and drizzle some dark Karo syrup on top. Eat with a spoon.
Oh, Kelly! My dad will bake cornbread just to crumble up and mush in milk without sugar/molasses/honey/sorghum etc. I've resisted the temptation for years, but it doesn't sound half bad with sweeteners. Thanks! :)
My husband isn't Southern, but he was just mentioning "care-oh" sandwiches the other day. Apparently he and his boss from Missouri used to talk about what they called "poor people cooking" a lot.
That's funny Tiny Little Librarian! I finished eaten me a grilled cheese-n-mator sandwich just a few hours ago. ;D
It was Kay-ro in NC, and my mother used it making pecan pies (one of those traditions that I've yet to taken up).
Sage, I wonder if they even sell Karo syrup outside of the south? Do give the recipe a try. I would love to know if it measures up to dear ole moms. ;)
Maggie - they do indeed sell it (both light and dark) out west! Sage - I'd be happy to share my recipe with you . . . I shared it with some other blog readers around the holidays, and all used it successfully to bake pecan pies that will make your teeth ache!
Thanks Diane, thar's nutten like a good tooth ache! ;D
I'm another Kay-Ro girl. And that pie is just perfection.
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