Recipe Talk

I once was served a pecan pie, but instead of the usual ooey-gooey filling the filling was a much creamier consistency (I'm sure it didn't but one would almost think it had cream cheese in it or cream). It wasn't overly sweet and it certainly didn't have that jelled type consistency. I'm sure it had the Karo syrup in it, but, like I said, it had a creamier texture. Has anyone come across a pecan pie similar to what I'm describing. Whether or not it is exactly like the one I'm describing I still would like to see the recipe. I hope someone can help. That pecan pie was delicious.

Sour Cream Pecan Pie

A pecan pie with extra creaminess.

Quick Facts

Prep Time: 10 minutes
Bake Time: 50 to 60 minutes
Yield: 8 servings

Ingredients
3 eggs
1/4 cup sour cream
1 cup sugar
1 cup Karo® Light Corn Syrup
2 tablespoons butter OR margarine, melted
1 tablespoon plain flour
1 teaspoon pure vanilla extract
1-1/4 cups pecans
1 (9-inch) unbaked OR frozen deep-dish pie crust

Directions
1Preheat oven to 350°F.
2Beat eggs slightly in medium bowl and add sour cream until blended.
3Add sugar, corn syrup, butter, flour and vanilla; stir until blended. Stir in pecans. Pour into pie crust.
4Bake 50 to 60 minutes or until filling is set around edge. Cool on wire rack.