Karo Syrup Pecan Pie Recipe is a classic and delicious recipe. The rich taste of karo syrup combined with pecans and more result in the best dessert.
Karo Syrup Pecan Pie Recipe is timeless. If you are looking for a classic pecan pie recipe, this is the one to try. Homemade pecan pie is actually very simple to make.
You will make it over and over! It is so amazing topped with whipped cream or vanilla ice cream.
We love Pumpkin Pie during the holidays, but this Pecan Pie is another favorite. Also, try Chocolate Pecan Pie.
Table of contents
Why We Love This Recipe
This delicious pie is so easy to make with these simple step by step instructions. Don’t let the idea of making a homemade pecan pie intimidate you. It is so simple to make and will be a family tradition.
The texture is perfect and the flavor is amazing.
Ingredients
- Karo Light Corn Syrup. Corn syrup is the key to pecan pie and gives it the best filling.
- Eggs. Use large room temperature eggs.
- Butter. Use real butter.
- Pure Vanilla Extract. You need to use pure vanilla for the best flavor.
- Pecans. I like to use pecan halves.
- Unbaked Pie Crust. 9 inches, deep dish pie shell.
Find the complete list of ingredients at the bottom of the page.
Variations
- Chocolate Pecan Pie. For a unique chocolate flavor, add 2 ounces liquid semi sweet chocolate to the mixture right before you add the pecans.
- Homemade Pie Crust Recipe. Substitute a homemade pie crust for the store bought in this recipe.
Step By Step Instructions
- Step 1. Preheat the oven. Preheat the oven to 350 degrees Fahrenheit. Spray the pie pan with cooking spray.
Step 2. Combine the corn syrup and sugar. In a large mixing bowl, stir together the karo corn syrup, eggs, sugar, melted butter and vanilla extract. Then gently stir in the pecans.
Step 3. Add the pie filling to the pie shell. Pour the mixture into the pie crust.
Step 4. Bake the pie. Place the pie in the center rack of the oven. Bake for 60-70 minutes until the center reaches 200 degrees and gently springs back when lightly tapped. Let the pie cool at room temperature for at least 2 hours before serving.
Step 5. Serve and enjoy the pie. Serve as is or topped with cool whip and enjoy!
Storage
Refrigerate the leftover pie, covered, for up to 4-5 days.
Can You Freeze?
Yes, pecan pie freezes easily. Allow the pie to completely cool for 2 hours. Then cover with plastic wrap and aluminum foil.
Freeze the pie up to 3 months. When you are ready to serve, thaw the pie overnight in the fridge. This is the perfect way to enjoy pecan pie later when the craving strikes.
Pro Tips
- Use an instant read thermometer. This is the best trick to cooking the pie perfectly every time. Simply insert the thermometer into the center and when it reaches 200 degrees, you know it’s time to come out of the oven.
- Cover the Pie Shell. Check on the pie shell while the pie bakes. If it starts to brown before the pie is ready, cover the pie shell with foil.
- You don’t need added fillers. Some recipes call for extra ingredients such as flour or cornstarch to ensure the filling is thick. However, if you bake the pie following the instructions, it is not needed and will be perfect.
- Allow to set. The pie needs to cool at room temperature for 2 hours before cutting. Attempting to do this too soon, will make the pie messy.
Frequently Asked Questions
The pie is set when the center of the pie reaches an internal temperature of 200 degrees. It will completely set in a couple of hours after you take it out of the oven.
Light corn syrup gives the pie a lighter appearance and a lighter flavor. Dark corn syrup gives the pie a darker appearance as well as deeper caramelized flavor.
Yes, you can make the pie up to 2 days in advance. This is helpful for holidays and special occasions.
Pecan pie is best in a traditional butter or shortening pie crust. We do not recommend using a graham cracker crust. It will not hold up to the filling.
It gives the pie a smooth texture and prevents the sugar from crystalizing. The taste and texture combine to make a great pie recipe.
Baking the pie at too high of a heat can cause the pie to expand and seep through the crust. It is important to bake at the recommend temperature of 350 degrees.
More Holiday Pie Recipes
- Salted Caramel Pumpkin Pie
- Chocolate Mousse Pie Recipe
- Sweet Potato Pie Recipe
- The Easiest Pumpkin Pie Recipe
- Pecan Pie Bars
- Mincemeat Pie
You are going to love this rich and delicious Karo Syrup Pecan Pie. Please leave a comment once you make it. I love hearing from you, and it makes my day!
Karo Syrup Pecan Pie Recipe
Ingredients
- 1 cup Karo Light Corn Syrup
- 3 Large Eggs
- 1 cup Granulated Sugar
- 2 Tablespoons Butter melted
- 1 teaspoon Vanilla Extract
- 1 1/2 cups Pecans
- 1 unbaked Pie Crust 9 inches, deep dish
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, stir together the corn syrup, eggs, sugar, butter and vanilla extract. Then gently stir in the pecans.
- Pour the mixture into the pie crust.
- Bake in the center rack of the oven and bake for 60-70 minutes until the center reaches 200 degrees Fahrenheit and gently springs back when lightly tapped.
- Let the pie cool at room temperature for at least 2 hours before serving.
- Refrigerate the pie until ready to serve.
- Serve as is or topped with cool whip and enjoy!
I replaced the granulated with dark brown sugar and added 1 tablespoon of flour to the recipe.
I can’t wait to taste my pecan pies. So easy and like my old recipes