PECAN JUICE!!!

OK....well not really pecan juice but i had to tie it in with my blog somehow right? :)  Well i know its a bit late for Thanksgiving but i wanted to post my pecan pie recipe so those that have asked me about it can make it themselves.  I've been making these for YEARS and i've added and changed a few things to make it what it is today...those that have tried it know how frickin' awesome it is...lol.  The recipe itself is pretty basic but its the extra steps i take that kinda set it off.  So here are the ingredients you'll need.  This recipe will make enough for two pies since pie crusts come in two's.  I haven't tried making my own crust yet but that's on my to do list.  Go ahead and preheat the oven to 350 degrees while you get everything ready...

Ingredients:
1 cup Karo Light Corn Syrup
1 cup Karo Dark Corn Syrup
7 eggs
1 3/4 cup sugar
4 tbsp butter
2 tsp vanilla extract
4 cups pecan halves
2 deep dish pie crusts

Go ahead and mix up everything except for the pecan halves...it should look like this:

 

Now what you need to do is STIR the pecans in, dont MIX them in or you'll chop them all up...it should now look like this:

Ok so now go ahead and get some foil and cut it into strips like this...about 2 to 3 inches wide...you'll need about 4 strips...
 

What you're going to do is fold the strips in half and then line the edge of your pie crust with the foil...just pinch it onto the crust as you go around in a circle...usually takes about two strips to cover each pie.
 

Here's a close up of what the crust will look like with the foil on it.  What this does is prevent your crust from burning.  It will still brown just fine, but it wont burn on you...trust me i've made this a thousand times and it works!!!
 

Now give your filling another stir and then SCOOP it into your pies...if you pour it then you'll get more liquid than pecans in the pie...scooping makes sure you get the same amount of each into your pies, this is what it should look like...
 

Here's a closeup of how much to put in your pie...do NOT put too much or else it'll spill over as it cooks...the filling expands and even balloons up but will go back down when the pie cools.  Try not to get any filling on the foil if you can because it can cause problems later...i'll explain in a bit.
 

Now put both of your pies on a cookie sheet in the middle of the oven...again by putting a cookie sheet on the bottom you will keep the bottom of the crust from burning and allow it to cook evenly.

Now here's the KICKER!!!  The pies will be in there for at least 50 minutes...when it gets close, check on the COLOR of the pecans on top...when they get to a shade just lighter than how you want it to look in the end, place a sheet of foil OVER the pies in the picture...do not fold them down just place it on top.  What this will do is keep the top of the pie from burning while still allowing the pie to cook.
 

Go ahead and stick a toothpick into the middle of the pies towards the end and when it comes out clean you're done.  It doesn't have to be completely clean, if it comes out with the filling stuck to the toothpick that looks like a gel or jelly then you're good, it'll stiffen up as it cools, what you don't want is for it to still be liquid.  Once the toothpick comes out clean go ahead and take your pies out to let them cool.  Now here's one last important tip...take the foil off of the crust BEFORE it cools.  If you accidentally got filling on the foil and you end up letting it cool, the foil will stick to the crust, and that's no fun, trust me...but if you take the foil off right as soon as you take it out of the oven, you wont have any problems with it whatsover.  If ya followed my recipe to a "T", your pie will come out looking like this:

See how the crust is not the least bit burnt, yet is still browned and crispy...same goes for the top of the pie, nice golden brown without any black pecans on top...and YES that is my pie, i promise you its not store bought!!!
 

Now you might ask yourself what's the difference between my way and other ways?  With my way your pie wont come out looking like this:
 

 

Pie all burnt and dried up...who wants to serve that at their table...not me!!!  So there you go...there's "Big Los' World Famous Pecan Pie" recipe..., it took me a while to convince myself to post it because its been my little secret for years...but feel free to try it out and let me know what you think!!!