Karo Classic Pecan Pie With Variations

Directions

1. Preheat oven to 350. In medium bowl with fork beat Large eggs slightly. Add in sugar, corn syrup, margarine and vanilla, stir till well blended. Stir in pecans. Pour into pie crust. Bake 50 to 55 min or possibly till knife inserted halfway between center and edge comes out clean. Cold on wire rack.*To use prepared frzn pie crust; Don't thaw, preheat oven and a pizza pan (some cookie sheets with warp and spill the filling ). Pour filling into frzn crust. Bake on preheated pan. Variations of
2. Classic: Butterscotch Pecan Pie. Omit butter, add in 1/4 c. heavy or possibly whipping cream to filling. Chocolate Chip Walnut Pie. Substitute one c. walnuts, coarsely minced for pecans. Sprinkle 1/2 semisweet chocolate chops over bottom of pie crust. Carefully pour filling into pie crust. Chocolate Coconut Pecan Pie. Reduce pecans to 1/2 c., coarsely chop. Add in 2/3 c. flaked coconut and 1/3 c. semisweet chocolate chops to filling. Chocolate Pecan Pie. Heat two ounces semisweet chocolate with butter. Coconut Pecan Pie. Add in one c. flaked coconut to filling. Cranberry Pecan Pie. Reduce sugar to 2/3 c.; use one c. pecans coarsely minced. Add in one c. coarsely minced cranberries and one Tbsp. grated orange peel with pecans. Kentucky Bourbon Pecan Pie. Add in two Tbsp. bourbon to the filling.