...I hope you refrigerated it.

PP here. I made the pie, but now I can't figure out if I should put it in the fridge overnight! I've looked online but I'm getting conflicting information. Some say refrigerate because its got eggs in it; others say never refrigerate because it makes the filling syrupy.

The plan is to serve it after dinner tomorrow. It has to survive an hour car trip to get there.

If I do refrigerate, do I just cover with foil?

Thanks! Totally stressed about this for some reason.

Definitely. Make it tonight because it takes forever to cool.

How far in advance can one make a pie? I'm supposed to take one to my BIL's house tomorrow. Can I make it tonight and keep it in the fridge?

Anonymous wrote:The recipe for the best pecan pie is on the Karo syrup bottle.

+1

The recipe for the best pecan pie is on the Karo syrup bottle.

http://www.food.com/recipe/dear-abbys-famous-pecan-pie-104729 This is the recipe most people in the south use.

If you've never made a pie before, using store bought crust is fine.

Don't know if it's the same, but Dear Abby's is my go-to. You can google it. So easy. I echo the tip about covering the edge. I like the frozen premade crusts from Whole Foods (the traditional one), but Pet Ritz or store brand are fine, too. Good luck!

OP here, quick question -- should I make a crust? Will there be difference taste wise? If so, do you have a crust recipe?

Anonymous wrote:Thank you, PP!!

Duh! Should have added to bake at 375 for 40-50 minutes. Wrap a small band of foil around the pie crust edge. It's a pain, but it keeps the pie crust edge from getting too brown.
Good luck, and Happy Thanksgiving!

Thank you, PP!!

3 eggs
2/3 cup sugar
1/2 teaspoon salt
1/3 cup butter, melted
1 cup dark corn syrup
2 cups chopped pecans

Mix sugar and salt together in small bowl. Beat eggs in large bowl. Add sugar/salt mixture and melted butter to large bowl. Add pecans and corn syrup to large bowl.

IMPORTANT TIPS:
Give the melted butter time to cool down. If you add it to the eggs while it's still hot, it will start to cook the eggs before they get in the oven.
Under NO circumstances use light corn syrup. It MUST be dark corn syrup.

I don't have any suggestions for the crust--I do homemade, but I'm sure any store-bought crust will do.

Enjoy!

I've never made a pie before but I've been asked to bring a dessert for TG and I figure pecan pie will delight most if not all of the guests. Can someone direct me to a good recipe that won't take a ton of time? And maybe a pre made crust to save time? Thank you!!!