{"id":586,"date":"2007-10-20T11:37:53","date_gmt":"2007-10-20T18:37:53","guid":{"rendered":"http:\/\/www.casler.org\/wordpress\/?p=586"},"modified":"2020-04-19T11:39:48","modified_gmt":"2020-04-19T18:39:48","slug":"pecan-pie","status":"publish","type":"post","link":"https:\/\/www.casler.org\/wordpress\/pecan-pie\/","title":{"rendered":"Pecan Pie"},"content":{"rendered":"

Here’s a gourmet twist on a recipe for Pecan Pie found on the back of a bottle of Karo Corn Syrup.
\nNotable changes include the use of Vanilla Sugar and Madagascar Vanilla Beans.<\/p>\n

Pecan Pies are really a custard, originally invented by the Karo company to sell more Corn Syrup. I often call it ‘Candy Pie’.<\/p>\n

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\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a><\/div>\n
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Ingredients
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  • 2<\/span> Cups<\/span> Vanilla Sugar<\/span><\/li>
  • 1<\/span> Tablespoon<\/span> Vanilla Extract<\/span><\/li>
  • 2<\/span> Cups<\/span> Corn Syrup<\/span><\/li>
  • 2<\/span> Cups<\/span> Roasted Pecans<\/span><\/li>
  • 3<\/span> Table Spoons Salted Melted Butter<\/span><\/li>
  • 3<\/span> Eggs<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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    Method
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    1. Bake frozen pie crust in the oven for 10 minutes at 400 degrees, or follow package directions.<\/div><\/li>
    2. Mix vanilla sugar, corn syrup, butter, eggs and pecans until smooth.<\/div><\/li>
    3. Pour mixture into baked and cooled pie crust.<\/div><\/li>
    4. Bake in 350 oven for 55-60 minutes. Err on the side of less time. It makes for a softer custard.<\/div><\/li><\/ol><\/div><\/div>\n \n
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      Here’s a gourmet twist on a recipe for Pecan Pie found on the back of a bottle of Karo Corn Syrup. Notable changes include the use of Vanilla Sugar and Madagascar Vanilla Beans. Pecan Pies are really a custard, originally invented by the Karo company to sell more Corn Syrup. I often call it ‘Candy Pie’.<\/p>\n","protected":false},"author":1,"featured_media":587,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[3],"tags":[],"class_list":["post-586","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"gutentor_comment":0,"jetpack_featured_media_url":"https:\/\/www.casler.org\/wordpress\/wp-content\/uploads\/2020\/04\/pecanpie.jpg","_links":{"self":[{"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/posts\/586","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/comments?post=586"}],"version-history":[{"count":0,"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/posts\/586\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/media\/587"}],"wp:attachment":[{"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/media?parent=586"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/categories?post=586"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.casler.org\/wordpress\/wp-json\/wp\/v2\/tags?post=586"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}