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Perfecting The Classic Pecan Pie

El Centro, California (NAPSI) - Time spent sharing a traditional holiday treat with family and  friends can be a wonderful way to sweeten your day.

Here, for Thanksgiving, is a Classic Pecan Pie recipe created by the  trusted experts at Karo Syrup’s Test Kitchen.

Plus, for a definite crowd-pleaser at any family gathering, try this  Creamy Caramelized Onion and Bacon Dip, delicious and easy to serve with  kettle chips, snack crackers or fresh vegetables.

For more seasonal recipes and tips, visit www.KaroSyrup.com or Facebook.com/KaroSyrup.

Classic Pecan Pie Prep Time: 5 minutes   Bake Time: 60 to 70 minutes   Cool Time: 2 hours   Yield: 8 servings

1 cup Karo® Light OR Dark Corn  Syrup

3 eggs

1 cup sugar

2 tablespoons butter, melted

1 teaspoon Spice Islands® Pure  Vanilla Extract

1½ cups (6 ounces) pecans

1 (9-inch) unbaked or frozen*  deep-dish pie crust

Preheat oven to 350° F.

Mix corn syrup, eggs, sugar, butter  and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.

Bake on center rack of oven for 60  to 70 minutes. Cool for 2 hours on wire rack before serving.

*To use prepared frozen pie crust:  Place cookie sheet in oven and preheat oven as directed. Pour filling into  frozen crust and bake on preheated cookie sheet.

Recipe  Note: Pie is done when center reaches 200° F. Tap center surface of pie  lightly—it should spring back when done. For easy cleanup, spray pie pan with  cooking spray before placing pie crust in pan. If pie crust is overbrowning,  cover edges with foil.

Creamy Carmelized Onion and Bacon  Dip Prep Time: 15 minutes   Cook Time: 25 to 30 minutes   Cool Time: 20 minutes   Yield: 4 cups

8 ounces bacon (6 to 8 strips)

2 tablespoons butter

1 medium-sweet onion, chopped

1 medium red onion, chopped

2 tablespoons Karo® Dark Corn Syrup

1 tablespoon red wine vinegar

1 cup sour cream

1 package (8 ounces) cream cheese,  softened

¼ cup diced green onions

Crumbled bacon and green onions  (optional garnish)

Cook bacon in large skillet over  medium heat until crisp, about 10 minutes. Remove bacon to paper towel−lined  plate to cool; crumble. Remove all but 2 tablespoons of the bacon grease from  skillet.

Add butter to skillet with bacon  grease. Stir in sweet and red onions and cook over medium heat until soft  (about 5 minutes), stirring frequently. Stir in 1 tablespoon corn syrup.  Continue to cook for 10 to 15 minutes until onions are caramelized. Stir in remaining  1 tablespoon corn syrup, vinegar and crumbled bacon. Mix well and remove from  heat. If needed, drain any excess grease. Let mixture cool for 20 minutes.

Beat sour cream and cream cheese in  a bowl with hand mixer until well blended and creamy. Stir in green onions.  Stir in caramelized onion and bacon mixture and mix well.

Serve immediately or chill until  ready to serve. Garnish with additional bacon and green onions, if desired.

Recipe  Note: While dark corn syrup is preferred, light corn syrup may be  substituted if desired.