Highland Park Cafeteria pecan pie
It’s generally agreed that the delicious Highland Park Cafeteria pecan pie follows the recipe on the label of Karo Light Corn Syrup. My modest enhancement is to tweak the handling of the pecans and add a few extra nuts. Makes one 9 inch pie.
Ingredients:
1 c Karo Light Corn Syrup or equivalent
1 c sugar
3 eggs
2 T unsalted butter, melted
1 t vanilla extract
6 to 8 ounces pecan halves, or a 50/50 mix of pecan pieces and halves
1 unbaked 9 inch pie crust, using this recipe or store bought
Method: beat eggs and add sugar, Karo and vanilla extract. Melt butter and add to other ingredients (don’t add to the eggs at the beginning because it will cook them) and mix thoroughly with spoon or spatula. Pick through the pecans and pull out as many unbroken halves as you can; mix in the rest with the other ingredients. Pour into pie crust then carefully place unbroken halves on top to create a beautiful layer of pecans.*
Bake in a preheated 325 degree oven for 60-70 minutes; if crust is not too brown after 60 minutes leave in for the extra time. Cool to room temperature and enjoy your Highland Park Cafeteria pecan pie.
*This method will produce a pie like that pictured above which has nuts mixed in with the custard layer. The alternative (which is what they do at Highland Park Cafeteria) is to use fewer nuts and mix them all in with the other ingredients. This will produce a pie with nuts on top and a relatively nut-free custard underneath.
Love pecan pie. My sister-in-law does a really good hybrid sweet potato/pecan pie. I like sweets, but I reach my limit after one or two bites. I’ll always take another slice of pizza instead of dessert.
I am trying to get my head around the idea of a sweet potato/pecan pie. My guess is it’s sweet potato with pecans on the top?