Gooey Pecan Pie – Dessert For Champions


1 cup Domino sugar

1 1⁄2 cups Karo corn syrup (I use 1/2 dark and 1/2 light)

4 eggs

1⁄4 cup Kerrygold butter

1 1⁄2 teaspoons vanilla

1 1⁄2 cups pecans, coarsely broken

1 Pillsbury unbaked deep dish pie shell


In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.

In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly.

At this point I like to strain the mixture to make sure it’s smooth and lump free.

Stir in butter, vanilla, and pecans and pour into crust.

Bake in a 350°F oven for about 45 to 60 minutes or until set.

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