"PECAN PIE" ~ © Tiffany E. Reed

Since it is autumn and pecans are being harvested, plus Thanksgiving and other holidays in the near future, I am sharing my recipe for PECAN PIE. I cared for my elderly parents for years, and my father always loved Pecan Pie but had trouble eating it after he got dentures. My solution? Chop the pecans — finely — with an electric chopper or food processor. He had no trouble eating it that way, and I think it tastes better, too, as there is more pecan-y goodness in every bite! I hope this tip will help others who cook for those with dentures!

CLASSIC PECAN PIE

(my interpretation, based on the Karo® Syrup website)

1 cup Karo® corn syrup (light or dark)
3 eggs
1 cup sugar
2 Tablespoons butter, melted
1 teaspoon vanilla
1½ - 2 cups of pecans, chopped
1 deep-dish pie crust

Preheat oven to 350°F. Mix ingredients well and pour into crust. Place pie pan on a cookie sheet and bake pie 60-70 minutes. Pie is done when center reaches 200°F, or when center springs-back when touched. Allow to cool completely before serving.

If desired, garnish each slice with a pecan half. Doing this might help folks identify what type of pie it is, should you take it to a covered-dish/potluck dinner, since it doesn’t look like a conventional Pecan Pie. People with allergies to nuts will thank you for doing so!

For high-altitude preparation, reduce sugar to two-thirds of a cup, increase butter to 3 Tablespoons, and reduce oven temperature to 325°F.

Enjoy! 😋