Wednesday, July 11, 2007

How Do You Pronounce Cairo?

Karo Pecan Pie

3 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:

Unknown said...

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."

Diane said...

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!

maggie moran said...

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...

Gentle Reader said...

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.)

maggie moran said...

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

Kelly said...

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.

maggie moran said...

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! :)

tinylittlelibrarian said...

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.

maggie moran said...

That's funny Tiny Little Librarian! I finished eaten me a grilled cheese-n-mator sandwich just a few hours ago. ;D

sage said...

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).

maggie moran said...

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. ;)

Diane said...

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!

maggie moran said...

Thanks Diane, thar's nutten like a good tooth ache! ;D

Bybee said...

I'm another Kay-Ro girl. And that pie is just perfection.