On to today's post. For Thanksgiving, I wanted four different pies--chocolate cream, pumpkin, apple, and pecan. However, as I learned a few weeks ago when I made pecan pie squares, many desserts that I made years ago are now too sweet for my taste buds. I didn't want to lose too much sweetness, though, so I combined a Cooking Light recipe and the one from the Karo Syrup website. Results were good, though still a little too sweet for me to eat as much as I'd like. (Probably not a terrible thing, I know :). I used my regular dough recipe, so rest assured it definitely wasn't a low-cal affair. Also, although I used 1 1/2 cups of pecans, it still only made enough to fill a regular pie dish not a deep dish plate, which is what I used. Yes, I have at least 6-8 pie plates, but two were occupied by the chocolate cream pies, one held a pumpkin pie, and another was in the dishwasher, so all I had left was a metal plate, a couple clear Pyrex ones, and this deep dish plate that seemed to match the best. To address the problem of too much space, I simply rolled down the dough and made a crostada-like crust.
1 cup corn syrup
2 egg whites
2/3 cup brown sugar
2 tablespoons butter, melted
1 tsp vanilla
pinch of salt
1 1/2 cup pecans, halves and chopped
1 regular pie crust
Egg wash, if desired
Preheat oven to 350 degrees. Roll pie dough and place in pie plate, if not using frozen. There is no need to par-bake the crust.
Blend together corn syrup through butter until well mixed. Stir in vanilla, salt, and pecans. Pour into pie. If desired, give the crust a brush with an egg wash.
Bake for 60 - 70 minutes until center of pie is set (i.e. no more jiggling) and nuts are lightly browned.
Cool for at least 30 minutes, then serve with whipped cream.