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Come compete in the Karo “Perfect Pie Contest,” a recipe contest at the L.A. County Fair. Perfect a family favorite or dream up something deliciously new.
Any style, size or type of dessert pie is welcome. You can feature creamy custards, amazing meringues or fancy fruit-filled creations. Pies can be baked or "no bake" recipes. Simply use the natural sweetness of Karo Syrup (Light or Dark, both with zero grams high fructose) and any other ingredients, including crumb bottoms, refrigerated pie crusts and other base pie forms. Preparation methods are wide open.
The top three finishers win local cash prizes and awards. First place is worth $150 cash; second is $50; third is $25. Bakers prepare their pies at home and deliver them to the fair for judging. Entries will be judged equally on taste (flavor), texture (filling), creativity (originality), and presentation (appearance). Each person may enter one pie per fair.
To get those juices flowing, try this delicious Pumpkin Pecan Pie and create your own entry.
For contest details and complete official rules, contact the L.A. County Fair entry office at 909-865-4043 or visit the contest section of www.lacountyfair.com.
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Inquiries by email: StateFairTeam@BlueRibbonGroup.net.
Pumpkin Pecan Pie
4 eggs, divided
1 cup canned solid pack pumpkin
1 cup sugar, divided
1/2 teaspoon Spice Islands® Ground Saigon Cinnamon
1/4 teaspoon Spice Islands® Ground Ginger
1/8 teaspoon Spice Islands® Ground Cloves
2/3 cup Karo® Light Corn Syrup
2 tablespoons butter, melted
1 teaspoon Spice Islands® Pure Vanilla Extract
1 cup coarsely chopped pecans
1 (9-inch) unbaked or frozen deep-dish pie crust
Preheat oven to 350°F. Combine 2 eggs, pumpkin, 1/3 cup sugar, cinnamon, ginger and cloves in a small bowl. Spread mixture evenly in bottom of pie crust. Beat remaining 2 eggs slightly in a medium bowl. Stir in corn syrup and remaining 2/3 cup sugar, butter and vanilla until blended. Stir in pecans. Carefully spoon over pumpkin mixture. Bake 50 to 60 minutes or until filling is set around edge. Cool completely on wire rack. Prep Time: 10 minutes; Cook Time: 50 to 60 minutes; Yield: 8 servings
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