PeRfect Pies. A Pie STory. for Every Season. Perfect Pies for Every Season

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1 PeRfect Pies for Every Season Food Companies, Inc ACH Food Companies Inc., All Rights Reserved. A Pie STory Remember the days when Mom always served dessert? Back then, you couldn t pass up the tantalizing taste of a flaky, warm, freshly baked pie especially right out of the oven. What can possibly compare to the aromatic pleasures of pie? Karo would like to welcome you back to those memorable days with our collection of Perfect Pies for Every Season. Whether it s the first crisp days of fall, the long hot days of summer, a holiday or another special occasion, we have a homemade pie for any occasion. Keep your family s sweet tooth satisfied with somethin from the oven a Karo Perfect Pie! Our homemade pies are a way to restore an old tradition! Karo, the leading national brand of corn syrup, creates perfectly delicious pies. Karo is most famous as the primary ingredient in Pecan Pie, a classic favorite in many regions of the country. Karo trusted quality since Karo Light Corn Syrup Karo, a natural sweetener, is pure corn syrup made with real vanilla to ensure the best quality. Karo Dark Corn Syrup Karo combines the natural sweetness of pure corn syrup with a rich brown color and distinctive molasses-like flavor. It s the ideal choice when a richer flavor is desired. If you have questions regarding our recipes or products, please feel free to contract us at our ACH FOOD COMPANIES, INC. Consumer Line: You can also visit our website at for more PeRfect Pie Recipes.

2 Coconu t OAt meal Pie 2 eggs 1 cup sugar 1 8 teaspoon salt 1 cup Karo Dark Corn Syrup ½ cup shredded coconut ½ cup rolled oats Preheat oven to 400 F. Beat eggs slightly with a fork in a medium bowl. Add sugar, salt, corn syrup, butter, and vanilla; stir until well blended. Add coconut and oats; stir. Pour into pie crust. Bake for 15 minutes; reduce heat to 350 F and bake for 30 to 35 minutes longer, or until the outer edges of filling are set and the center is slightly soft. Prep Time: 20 minutes Bake Time: 45 to 50 minutes Prep Time: 20 minutes Chill Time: 2 Hours, total lemon Chiffon Pie ½ cup lemon juice ½ cup cold water 1 envelope unflavored gelatin ¼ cup sugar 1 teaspoon grated lemon peel ¼ cup Karo Light Corn Syrup 2 drops yellow food coloring, optional 2 cups (about 4 ounces) nondairy whipped topping, thawed 1 (9-inch) graham cracker crust Pour lemon juice and water into a small saucepan. Sprinkle gelatin over juice mixture; let set 5 minutes. Add sugar; bring to a simmer over medium heat, stirring constantly. Remove from heat; stir in lemon peel, corn syrup and food coloring, if desired. Chill until slightly thickened, about 45 minutes, or until consistency of pudding, stirring occasionally. Fold whipped topping into gelatin mixture. Pour into pie crust. Chill until served. PomegRanate Chiffon Pie: Replace lemon juice and water with 1 cup pomegranate juice. Omit food coloring. Orange Chiffon Pie: Replace lemon juice and water with 1 cup orange juice. Replace lemon peel with orange peel. Add 1 drop red food coloring, if desired.

3 Prep Time: 20 minutes Bake Time: 40 to 50 minutes Raisin WAlnut PIe ½ cup firmly packed light brown sugar ¾ cup Karo Dark Corn Syrup ¼ cup butter OR margarine, melted 1 cup raisins ½ cup chopped walnuts Prepared caramel topping, optional Preheat oven to 350 F. Beat eggs slightly with a fork in a medium bowl. Add brown sugar, salt, corn syrup, butter and vanilla; stir until well blended. Add raisins and walnuts; stir. Pour into pie crust. Bake for 40 to 50 minutes, or until knife inserted halfway between center and edge comes out clean. Cool. Drizzle with caramel topping, if desired. CRanapple MeRingue Pie 1 cup sugar ½ cup Karo Light Corn Syrup ½ cup water ½ teaspoon ground cinnamon 3 cooking apples, peeled, cut in ½-inch cubes (about 3 cups) 2 cups cranberries, fresh or frozen ¼ cup Argo OR Kingsford s Corn Starch 3 tablespoons cold water 1 (9-inch) baked pie crust 2 egg whites ¼ cup Karo Light Corn Syrup Combine sugar, ½ cup corn syrup, water and cinnamon in saucepan. Add apples. Cook over medium-high heat for 10 minutes. Add cranberries and cook 10 minutes longer or until cranberry skins pop. Mix corn starch and 3 tablespoons water in a small bowl until smooth. Add to cranberry mixture. Stirring constantly, bring to boil over medium heat and boil 1 minute. Cool to room temperature. Spoon into pie crust. Preheat oven to 425 F. Beat egg whites in a small bowl with mixer at high speed until soft peaks form. Gradually beat in ¼ cup corn syrup; continue beating until stiff peaks form. Pipe meringue in lattice fashion over cranberry mixture. Bake for 10 to 12 minutes or until meringue is lightly browned. Prep Time: 60 minutes Bake Time: 10 to 12 minutes

4 Prep Time: 20 minutes Bake Time: 55 to 60 minutes Golden SyRup WAlnut Pie 1½ cups Karo Light Corn Syrup 1 cup coarsely chopped walnuts Preheat oven to 350 F. Beat eggs slightly with a fork in a medium bowl. Add corn syrup, butter, vanilla and salt; stir until well blended. Add nuts; stir. Pour into pie crust. Bake for 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Prep Time: 20 minutes Bake Time: 50 minutes CRanbeRry Apple Pie 1½ cups peeled, chopped cooking apples ¼ cup Argo OR Kingsford s Corn Starch 1½ cups cranberries, fresh or frozen ¾ cup sugar ¾ cup Karo Light Corn Syrup ¼ cup water 1½ teaspoons grated orange peel 2 tablespoons butter OR margarine 2 (9-inch) unbaked pie crusts Preheat oven to 400 F. Combine apples and corn starch in a small bowl; set aside. Mix cranberries, sugar, salt, corn syrup and water in a medium saucepan. Cook over medium heat 5 minutes or until skins pop, stirring frequently. Remove from heat; add orange peel, butter, and apple mixture. Place one crust in pie pan. Pour in filling. Top with remaining crust. Flute edges and cut slits in top crust. Bake for 10 minutes; reduce heat to 350 F and bake 40 minutes longer or until lightly browned.

5 Prep Time: 45 minutes Bake Time: 12 to 15 minutes CaRamel CusTARd Pie ½ cup sugar 3 tablespoons Argo OR Kingsford s Corn Starch Dash of salt 2 cups milk 3 egg yolks ½ cup Karo Dark Corn Syrup 1 tablespoon butter 1 (8-inch) baked pie crust 3 egg whites OR ½ cup pasteurized egg whites ¼ teaspoon cream of tartar 5 tablespoons sugar Preheat oven to 350 F. Combine ½ cup sugar, corn starch and salt in a heavy saucepan. Add milk and cook until thickened, about 3 to 5 minutes, stirring constantly. Remove from heat; cool slightly. Beat egg yolks and corn syrup in a medium bowl. Slowly add hot mixture to corn syrup mixture, beating constantly. Return custard to pan and bring to a simmer over low heat. Cook 2 minutes, stirring constantly. Stir in butter and vanilla. Pour hot filling into baked pie crust. Beat egg whites and cream of tartar to soft peaks. Slowly add 5 tablespoons sugar beating until stiff peaks form. Spread meringue on top of hot filling to inside edge of crust. Bake for 12 to 15 minutes or until a delicate brown. Refrigerate. Prep Time: 15 minutes Bake Time: 50 minutes Apple CusTARd Pie ½ cup sugar 1 3 cup Argo OR Kingsford s Corn Starch ½ cup butter OR margarine, melted ¾ cup Karo Corn Syrup with Real Brown Sugar ¼ cup milk 3 large cooking apples, peeled and thinly sliced 2 tablespoons chopped walnuts, optional Preheat oven to 375 F. Combine sugar and corn starch in medium bowl. Whisk in eggs. Stir in butter, corn syrup, milk and vanilla. Fold in half of the apples. Pour into pie crust. Place remaining apples in overlapping circle on top of pie. Sprinkle with walnuts. Bake for 50 minutes or until center of pie is set. Cool on wire rack. Refrigerate. TIPs Karo Light OR Dark Corn Syrup can be used in place of the Karo Corn Syrup with Real Brown Sugar.

6 Prep Time: 20 minutes Freeze Time: 3 to 4 Hours FRozen Pumpk in CReam Pie 1 cup canned solid-pack pumpkin 2 3 cup Karo Dark Corn Syrup ½ cup coarsely chopped walnuts 1½ teaspoons pumpkin pie spice 2 cups (about 4 ounces) frozen whipped topping, thawed 1 (9-inch) prepared graham cracker crust Additional whipped topping for garnish, optional Combine pumpkin, corn syrup, walnuts, and pumpkin pie spice in a medium bowl. Fold in whipped topping. Spoon into crust. Cover; freeze 3 to 4 hours or until firm. Let stand at room temperature 15 minutes before serving. If desired, garnish with additional whipped topping. Prep Time: 90 minutes Bake Time: 50 to 55 minutes Yield: 2 (8-inch) OR 1 deep dish pie Squash Custard Pie 1¼ cups cooked, pureed butternut squash 1 tablespoon Argo OR Kingsford s Corn Starch 1½ teaspoons pumpkin pie spice ½ teaspoon salt 1¼ cups Karo Corn Syrup with Real Brown Sugar 1¼ cups milk 2 (8-inch) OR 1 (9-inch deep dish) unbaked pie crust Preheat oven to 400º F. Beat eggs slightly in a medium bowl. Add squash, corn starch, pumpkin pie spice and salt; stir until well blended. Add corn syrup and milk; stir until combined. Pour into pie crust. Bake for 15 minutes; reduce temperature to 350º F. Bake for 35 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack. Refrigerate. TIPs Karo Light OR Dark Corn Syrup can be used in place of the Karo Corn Syrup with Real Brown Sugar.

7 Prep Time: 30 minutes Bake Time: 50 minutes Deep Dish CheRry Pie 2 cans (14.5 ounces each) tart red cherries ¼ cup Argo OR Kingsford s Corn Starch ½ cup sugar 1 teaspoon grated lemon peel 1 cup Karo Light Corn Syrup 1 tablespoon butter OR margarine, melted ½ teaspoon almond extract 4 drops red food coloring 2 (9-inch) unbaked pie crusts Vanilla ice cream, optional Preheat oven to 400 F. Drain cherries and reserve juice. Combine ½ cup cherry juice with corn starch. Add sugar, lemon peel, salt, corn syrup, butter, almond extract and food coloring; stir until combined. Stir in cherries. Place one crust in pie pan. Pour in filling. Place remaining pie crust over filling. Flute edges and cut slits in top crust. Bake for 10 minutes; reduce heat to 350 F and bake 40 minutes longer or until lightly browned. Serve warm with vanilla ice cream, if desired. Prep Time: 45 minutes Bake Time: 45 to 50 minutes Pear Pie with Ginger Topping Topping 1 cup all-purpose flour ½ cup firmly packed light brown sugar ½ cup butter OR margarine ½ cup slivered almonds 1 tablespoon coarsely chopped crystallized ginger Filling 3 tablespoons Argo OR Kingsford s Corn Starch ½ teaspoon grated lemon peel ½ teaspoon ground ginger ½ cup Karo Dark Corn Syrup 1 teaspoon lemon juice 4 medium-size fresh pears, cored, peeled, thinly sliced (about 4½ cups) Vanilla or coffee flavored ice cream, optional For Topping: Mix flour, brown sugar, and butter until coarse crumbs form. Stir in nuts and ginger; set aside. For Filling: Combine corn starch, lemon peel, ginger and salt in a large bowl. Stir in corn syrup, butter and lemon juice until smooth. Add pears, tossing until well coated with corn syrup mixture. Spoon into unbaked pie crust. Sprinkle topping over filling. Bake for 15 minutes; reduce heat to 350º F and bake 30 to 35 minutes longer or until topping and crust are browned. Cool. Serve with vanilla or coffee flavored ice cream, if desired. Preheat oven to 400ºF.

8 Prep Time: 15 minutes Bake Time: 55 to 60 minutes Classic Pecan pie 1 cup sugar 1 cup Karo Light OR Dark Corn Syrup 1½ cups (6 ounces) pecans 1 (9-inch) unbaked deep-dish pie crust Preheat oven to 350 F. Beat eggs slightly with fork in medium bowl. Add sugar, corn syrup, butter and vanilla; stir until blended. Stir in pecans. Place pie dough into pie pan. Pour pecan filling into pie crust. Bake 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Tips Pie is done when center reaches 200 F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray. If pie crust is over browning, cover edges with foil. Prep Time: 10 minutes Bake Time: 55 to 65 minutes Cool Time: 2 Hours Classic Pumpkin Pie WiTh Cinnamon & Spice whipped CReam Classic Pumpkin Pie ½ cup sugar ½ teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground ginger 1 8 teaspoon ground cloves 2 eggs ½ cup Karo Light OR Dark Corn Syrup 1 can (15 ounces) pumpkin 1 can (12 fluid ounces) evaporated milk 1 (9-inch) unbaked deep-dish pie crust Preheat oven to 425 F. Mix sugar, salt, ground cinnamon, ginger and cloves in a large bowl. Add eggs and beat slightly. Add corn syrup, pumpkin and evaporated milk; blend well. Pour into pie crust. Bake for 15 minutes; reduce oven temperature to 350ºF and continue baking for 40 to 50 minutes, or until knife inserted in center of pie comes out clean. Cool pie at least 2 hours before serving. Cinnamon & Spice Whipped Cream Prep Time: 10 minutes Serves: 8 1 cup whipping cream 2 tablespoons brown sugar ½ teaspoon vanilla extract ¼ teaspoon ground cinnamon Dash ground nutmeg Pour cream into a medium sized bowl. Beat cream 3 to 4 minutes until it begins to form soft peaks. Gradually add brown sugar, being careful not to over beat. Fold in vanilla extract, cinnamon and nutmeg. Tips For best results, use chilled bowl and beaters.

9 ChocolATe CoconuT Pecan Pie, slightly beaten 1 cup sugar 1 cup Karo Light OR Dark Corn Syrup 2 3 cup shredded coconut, toasted 1 3 cup semisweet chocolate chips ½ cup coarsely chopped pecans 1 (9-inch) unbaked deep-dish pie crust Preheat oven to 350 F. Slightly beat eggs with a fork in a medium bowl. Add sugar, corn syrup, coconut, chocolate chips and vanilla; stir until blended. Stir in pecans. Pour into pie crust. Bake for 50 to 55 minutes or until center of pie appears barely set. Cool on wire rack. Prep Time: 15 minutes Bake Time: 50 to 55 minutes Prep Time: 20 minutes Bake Time: 60 minutes Apple CRumb Pie Pie CRumb Topping ¼ cup sugar ¾ cup flour 1 tablespoon Argo OR Kingsford s Corn Starch 2 3 cup sugar 1½ teaspoons ground cinnamon 6 tablespoons butter OR margarine 3 tablespoons butter OR margarine, melted ½ cup Karo Light OR Dark Corn Syrup 6 cups thinly sliced, peeled cooking apples (about 2 pounds) 1 unbaked deep-dish pie crust Preheat oven to 375ºF. Combine sugar, corn starch, cinnamon, salt, butter and corn syrup in a large bowl. Add apples and stir to coat. Pour into pie crust. For crumb topping, combine flour and sugar. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle topping evenly over pie. To avoid boil-overs in the oven, place pie plate on a baking sheet. Bake for 1 hour, until crust is brown and apples are tender. Tips If crust browns too quickly, cover edges with foil halfway through baking.

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