Here is a recipe for Pecan Pie that has been adjusted for high altitude and includes corn syrup:
Ingredients:
1 unbaked 9-inch pie CRUST
1 cup light corn SYRUP
3 large EGGS
1 cup packed brown SUGAR
1/3 cup unsalted BUTTER, melted
1 tsp SALT
1 Tablespoon VANILLA extract
1 1/2 cups PECAN halves
Instructions:
Preheat your oven to 350°F (180°C).
In a large mixing bowl, whisk together the corn syrup, eggs, brown sugar, melted butter, salt, and vanilla extract until smooth and well combined.
Stir in the pecan halves until they are evenly coated in the mixture.
Pour the pecan mixture into the unbaked pie crust.
Bake the pie on the center rack of your oven for 50-60 minutes, or until the filling is set and the crust is golden brown.
Allow the pie to cool completely before slicing and serving.
For 5000 feet elevation:
Decrease the oven temperature to 335°F (168°C) to prevent the pie from over-browning and adjust the baking time to 55-65 minutes.
Increase the amount of corn syrup to 1 1/4 cups to help the filling set properly.
For 7000 feet elevation:
Decrease the oven temperature to 320°F (160°C) and adjust the baking time to 60-70 minutes.
Increase the amount of corn syrup to 1 1/3 cups.
Reduce the amount of sugar to 3/4 cup to prevent the filling from boiling over.
For 9000 feet elevation:
Decrease the oven temperature to 300°F (149°C) and adjust the baking time to 65-75 minutes.
Increase the amount of corn syrup to 1 1/2 cups.
Reduce the amount of sugar to 1/2 cup and decrease the amount of butter to 1/4 cup to prevent the filling from boiling over and the crust from becoming too dark.
Enjoy your delicious pecan pie, perfectly adjusted for your high altitude kitchen!
Unfortunately, the oven rack got caught and caused my pie to look unappealing, but it still had a scrumptious taste.
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