Okay, so maybe you can tell this is a tart from the picture... right?
Well, I like tarts a bit better for Pecan Pie because they are not so deep and rich.
I make this every year for Thanksgiving for those family members who hate pumpkin pie!
One thing I have noticed that everyone has a piece of this too.
If you don't have a tart/quiche pan, or prefer your pie deeper, by all means, you can make it as a regular pie too... just increase the recipe by 1/3 ( 1cup syrup, 1 cup sugar, 3 eggs...etc).
This is the basic Karo syrup recipe that I have tweaked a bit. This takes about 5 minutes to make... really.
Makes one 9" tart
1 1/2 cups pecan halves
2/3 cup dark corn syrup
2/3 cup brown sugar
1 Tbsp butter, melted
2 Tbsp Kahlua, or other liqueur.
OR 2 tsp vanilla extract
Pinch of salt (about 1/8 to 1.4 tsp)
1 pie crust
Spray your tart pan with non-stick spray and press the pie crust into the dish. This allows you to more easily remove from the pan once baked. Use a paring knife to trim the excess away.
Mix together the sugar and syrup, add eggs, beating well after each one. Add the melted butter and the kahlua. Add a pinch of salt. Add the pecans to the empty pie crust and pour the filling over the top.
You can arrange the pecans, but I like the more random look of the pecans after the rise to the surface of the filling.
Bake for about 40 minutes until the filling is set. Allow to cool.
Easy to make a day before the big day that you need it!
Here's some more nutty desserts that you might also like!
Apricot Oat Walnut Bars
Kauai Banana Bread
Bourbon Pecan Tarts
Butterscotch, Almond, Oatmeal Cookies
Butterscotch Peach Pecan Upside Down