mmmm sounds yummy!

I love pecan pie made with karo syrup!

I'm not a huge fan of pecan pie myself, but I do make one for holidays for my nephews wife - from Texas. She had asked one year if she'd been in the family long enough to request a pie (pie that meant 'home' to her) from the 'pie maker' - me ;) She's terrific and I'm so glad she's a part of our family, love and appreciate her...

I use Dear Abby's recipe. It's Karo too, but with brown sugar.

Editing to add - one year in the middle of a kitchen/baking frenzy, I realized I didn't have Karo. DH is willing to make trips to the store, but sometimes I can get some surprises if asking for something other than his norm. I printed a picture of the Karo bottle and sent that with him ;)

"I printed a picture of the Karo bottle and sent that with him ;)"

I have to do that with hubby, too! LOL

well we braved Costco yesterday, lol...omg thanks be I was using the electric cart so I could get in and out fast! we zipped down a side isle then cut over..they were buying pies as fast as they were being unwrapped...and they kept saying we have plenty...lol...I can't imagine what it's like today....

We did the Costco thing yesterday too! The parking lot was "that"....every isle had cars lined up and waiting. DS hopped out at the door, found me an electric cart, met us in the"parking lot", and we finished up the shopping in record time. I think all the registers but two were in use so the lines were short as well. I tell ya....they know how to get you in and out when necessary. Next year we might have a new store with better parking, yay! I didn't notice any empty shelves and the Pumpkin Pies were rollin out from the bakery on giant carts!

I like pecan pie but agree that it's too gooey and icky sweet, so I make pumpkin-pecan pie instead. I use the recipe from one of the old cooking magazines but you can find similar ones on-line. It's basically a pumpkin pie with a thin layer of pecan pie filling floated on top!

I grew up with a mom that made many pies, but not pecan. When my boyfriend told me pecan pie was his favorite I went to the library to find a recipe. (This was back in the 70's, before the internet). I purchased the ingredients, rolled my own pie crust, baked it and brought it to my boyfriend. Boy was I heartbroken when he picked it apart and critiqued it. Later, at a party I was telling my best friend how hurt I was by his reaction to my offering. A man who had been listening to our conversation said, anything you make - I will eat it! I thought he was sweet and later when he asked me for my phone number I didn't give it to him because I was still with the boyfriend. But a year later I was no longer with the boyfriend and ran into the guy who would eat anything....and yup, we had a romance and quickly got married. This February will be our 35th wedding anniversary. And he doesn't complain about my cooking! Thinking about this now makes me wish I had made a pecan pie for Thanksgiving.

What a great guy! And you are a lucky girl!!!!

Sedona, what a lovely story.

I used to love pecan pie, and have made several in my time. Abbey's recipe was pretty darned good!

My Mother always had pecan pies for the holidays...homemade of course. She never in her life bought a pie. Has any one tried the "pretzel" pecan pie..hard to tell the difference,

I don't like pecan pie. It is too sweet for me too. I did make a pretzel one once and I thought it was pretty good. It was hard to tell the difference.

I like pecan pie. It is very sweet, so I don't eat much of it. I won't be making one any time soon tho. When I was at the Grocery Store last week I happened to be getting something in the same aisle that the Pecans were and noticed that they were $14.69/lb. I won't pay that for any nut.

Mare and Ruthieg, Try this one: http://www.southernplate.com/2011/11/faux-pecan-pie.html It can be made with Fleishman's salt free margarine which is dairy free and you have a nut and dairy free pie. It really does taste like pecans and is even better after 2 or 3 days. If you don't need dairy free use the real butter like Christy says. I just made it for Thanksgiving.

I haven't bought pecans for quite some time; had no idea they were that expensive. You might want to try this recipe:

Mock Pecan Pie
1 cup Post Grape-Nuts cereal
1 cup light brown sugar, firmly packed
1/4 cup melted oleo
3 eggs, beaten
1 (9-inch) unbaked pie shell
3/4 cup lukewarm water
1 cup dark Karo corn syrup
1 teaspoon vanilla extract
Pinch salt

Soak Post Grape-Nuts cereal in water until water is absorbed. Combine sugar, Karo syrup, oleo and salt in saucepan. Bring to boil, stirring until sugar is dissolved. Remove from heat, beat eggs until foamy. Add small amount of hot syrup mixture to eggs. Mix well and add rest of syrup and other ingredients. Bake at 375 degrees for 40 to 50 minutes.

Or if you want to make the real thing, try this one. It uses white Karo syrup, which is not as sweet as the dark.

PECAN PIE
3 eggs
2/3 cups sugar
1 tsp vanilla
1/3 tsp salt
1/3 cup butter, melted
1 cup white Karo syrup
Mix all together.
Pour into unbaked pie crust.
Add a hand full of pecan halves on top of the filling and *turn each half over to show the top.
Bake at 350 40-45 minutes

For anyone who likes pecan pie, but considers it too sweet, and you also like pumpkin pie, this recipe is the best of both worlds (or pies ;-). The first time I made it was for a fall potluck. It makes a 13x9-inch pan and there wasn't any left. Nice for feeding the masses; and it takes up a lot less room in the refrigerator than pies.

PUMPKIN/PECAN PIE SQUARES

Crust layer:

1 c. flour (I used freshly-milled white whole wheat flour)

1/2 c. brown sugar (I use sucanat or palm sugar and cut it to 1/4 c.)

1/2 c. butter (or coconut oil)

Mix until crumbly and press into a 13x9x2" pan. Bake 15 minutes at 350°F.

In a large bowl combine:

1 (15-oz.) can pumpkin puree

1/2 c. brown sugar (I use palm sugar)

1 can (13-1/2 oz.) evaporated milk - which are now 13-oz., so use it and add 1 T. of regular milk) (I usually use double-strength powdered milk and you can also use 1/2 & 1/2)

2 eggs

1 t. cinnamon

1/2 t. ginger

1/4 t. cloves

Beat well and pour mixture over baked crust. Bake 20-minutes at 350°F.

In a small bowl combine:

1 c. chopped pecans

1/2 c. brown sugar (I use palm sugar)

2 T. butter (I use coconut oil)

Sprinkle over pumpkin filling and bake 15-20 minutes more at 350°F. Cool in pan on a cooling rack. Cut into 2" squares. Yield: 2 dozen servings

You can also use pretzels instead of pecans and only the close observer will tell the difference.

I don't think that I have ever made a pecan pie, but I made many English Walnut Pies. Pretty much the same ingredients other than the kind of nuts used. Somehow lost the recipe I always used, but it was printed on the bags of Diamond English Walnuts probably in the 1960's.