Karo-who? Brown Sugar Syrup Pecan Pie.

By this point in the Feast, a nice set up and a clean stove were beyond me.
Still, I did try to take a good snap as best I could, considering it was a cell phone.

Well, I hope everyone had a delicious and fattening Thanksgiving because lord knows I did. My friend Dana and I had our Third Annual "We Trust No One Else To Cook" Thanksgiving. It involved a lot of Arrested Development, Diet Coke (esp for dana!), wine (esp for me!), cooking, and a prolonged fight with my oven which decided to be even more impossibly difficult than usual as this was a food holiday.

Also, I think the oven knew that we both worked the next day at our respective jobs.

Either way, it was unbelievably tasty. Dana made stuffing (featuring: pecans, cranberries, and sausage), mashed potatoes, a chicken, a turkey leg, gravy, and brought some tasty tasty cranberry sauce. She also steamed some green beans. I made crash sweet potatoes, whiskey glazed carrots (thanks, Pioneer Woman! don't be too sad that i used Seagram's 7 instead of Jack! it's just always around...), green bean casserole (yeah,yeah), and pecan pie.

Note: I did not make deviled eggs and, yes, I thought about it. I also did not get to make the cranberry nut bread I wanted (which I bought cranberries for! I'll get to it soon. maybe tomorrow?) or the cheesy muffins (which I actually AM planning on making tomorrow. we'll see how this day goes. always with the elaborate planning and rarely with the follow-throughing).

Double Note: Yes, I am allergic to corn syrup.

Which brings me to!


Yes, ladies and gents, this pie is made without Karo. Oh, they said it could be done but they swore it wouldn't be tasty. But they were wrong. This pie tastes exactly as delicious as I remember my wickedly tasty Karo-based pecan pie being. (I wasn't always as horridly allergic as I am now, but it's progressed, so I can't even cook the filing because it makes me die a little on the inside where no one can see)

My trick? Brown sugar syrup. I cooked brown sugar and water down to a thick syrup that, admittedly not as thick as Karo, was still preeeeeeeetty syrupy looking. And I chopped the walnuts nice and fine and I said a little prayer to my fourth glass of wine and I threw myself into the memory of my old pecan pie.


- two eggs
- vanilla (a drizzle and a dash, which is probs about two teaspoons?)
- sugar, two thirds cup (about)
- brown sugar syrup, a cup (about, sorry!)
- cake spice, a teaspoon (this is made of cinnamon, cloves, nutmeg, etc. I buy mine at The Spice House)
- a knob of melted butter
- quick dash of cinnamon because, well, why not? but only just.
- pecans (mine were chopped), about two cups - or just under the bag you bought at Jewel when you thought it was on sale, but it wasn't, and you were pissed but you were making this damn pie so you got it anyway. (that's helpful, yes?)

NOTE: I used -gasp- salted butter. I know, I know, I know. But we reached a compromise here at my apartment and that involves the purchasing of salted butter. It's fine. I'm completely okay with this, even though it used to make me cringe a bit. If you don't use salted butter, I suggest adding a dash of salt.

Also. I doubt I've ever said "salted butter" that many times in a short span of time. Reminds me of how I spent actual time thinking about broken eggs in cartons at the store.

Do not get me started.

At any rate, by the time you've finished contemplating all of this, you have mixed together these things and poured it into a prepared pie dish. Really. Just chuck it all together and mix it up nicely. You can add the pecans last if it makes you feel better.

"Prepared", here, means - a lightly buttered/greased/sprayed pie pan with a crust inside. You can make your own or use frozen or the roll-out-pre-made stuff, it's all fine. I made my own. (softened butter, flour, sprinkle of water, some sugar but not much, voila!)

I do not pre-bake my crust.

Wrap some foil around the crust-edges of the pie, then pop it into the 350 degree (F) oven for a half hour. Remove the foil, bake another fifteen or twenty minutes. A knife should come out clean. Yes, it will be wobbly up until the point that it is suddenly done.

Please do not burn your mouth in the attempt to shove this pie in your face. Please. Be better than me.

At any rate, you can add whiskey or bourbon or what have you to this pie. I even suggest that. Nom.

I also suggest smallish slices and vanilla ice cream (or whipped cream) to melt on top a bit.

And I would like to apologize for the pictures. I took these with my cell phone. Um, after eating a piece. It was delicious and I have no regrets.

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