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Brown Sugar Pecan Pie

Contributed by: NAPSA

Baking Up A New Holiday Tradition

(NAPSA) - Legend has it that a slice of luck led to the invention of the pecan pie. In the 1930s a wife of a syrup sales executive is said to have been experimenting with common ingredients in her kitchen when she discovered that a mixture of corn syrup, sugar, eggs, vanilla and pecans baked in a pie shell produced the now classic dessert.

Today there are more than two dozen varieties of pecan pie-including chocolate, pumpkin and Irish cream-and the dessert has become a tasty tradition for families across America.

A new variation of pecan pie is expected to become popular too. It uses simple ingredients that help make baking it a piece of cake. It's made with Karo Corn Syrup with real Brown Sugar, which is a new variety of the 100-year-old brand. The five-minute preparation time allows busy cooks to make a delectable dessert for their friends and families. The syrup also saves home cooks the trouble of mixing the proper amounts of brown sugar, water and corn syrup to achieve the desired level of brown sugar sweetness in their recipes. It's good for glazes, baked beans, sweet potatoes, popcorn balls and, of course, holiday pecan pie.

Try this brown sugar twist on the classic pecan pie recipe. It goes from scratch to the oven in five minutes and is perfect for a multitude of occasions:

Ingredients:

• 1 cup Karo Corn Syrup with real Brown Sugar
• 3 eggs
• 1 cup sugar
• 2 Tbsp margarine or butter, melted
• 1 tsp vanilla
• 1 1/4 cup pecans
• 1 unbaked 9-inch deep dish pie crust

Serving Size: Makes 8 Servings