Karo Syrup Pecan Pie Recipe

This classic Karo Syrup Pecan Pie Recipe is rich, sweet, and loaded with crunchy pecans. A simple homemade dessert that’s perfect for Thanksgiving or any holiday table.

Karo Syrup Pecan Pie has been a family favorite for generations, and it’s easy to see why. The filling bakes up rich and smooth with just the right amount of sweetness, while the pecans add that irresistible crunch.

Whether you’re serving it warm with a scoop of Vanilla Ice Cream or enjoying a chilled slice the next day, this pie is always a crowd-pleaser at the table.

Also, try Chocolate Pecan Pie for another fabulous dessert.

Why We Love This Recipe
Ingredients
Variations
Step By Step Instructions
Storage
Pro Tips
Frequently Asked Questions
More Holiday Pie Recipes

Why We Love This Recipe

Rich and Gooey Filling – The Karo syrup gives the pie its signature sweet, smooth texture.
Nutty Crunch – Pecans add a toasty flavor and satisfying crunch in every bite.
Simple Ingredients – Made with pantry staples, so it’s easy to whip up anytime.
Beginner-Friendly – Straightforward steps make it great for first-time bakers.
Holiday Classic – A timeless dessert that’s always a hit at family gatherings.

Ingredients

Karo Light Corn Syrup – The key ingredient that creates the classic smooth and sweet pecan pie filling.
Eggs – Use large, room temperature eggs for the best texture and consistency.
Butter – Real butter adds richness and depth of flavor.
Pure Vanilla Extract – Enhances the filling with a warm, sweet flavor; always choose pure vanilla for the best results.
Pecans – Pecan halves are ideal for both flavor and a beautiful presentation.
Unbaked Pie Crust – A 9-inch deep dish shell is best to hold the rich filling.

Find the complete list of ingredients at the bottom of the page.

Variations

Chocolate Pecan Pie – Stir in 2 ounces of melted semi-sweet chocolate to the filling mixture before adding the pecans for a rich chocolate twist.
Homemade Pie Crust – Swap the store-bought crust with a flaky homemade 3 Ingredient Pie Crust Recipe for a from-scratch touch.
Dark Corn Syrup – Use dark corn syrup instead of light for a deeper, caramel-like flavor in the filling.
Chopped Pecans – Use chopped pecans instead of halves for a different texture and more even distribution throughout the pie.

Step By Step Instructions

Step 1. Preheat the oven. Preheat the oven to 350 degrees Fahrenheit. Spray the pie pan with cooking spray.

Mixing bowl with eggs, corn syrup, butter and vanilla.

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

Room Temperature – Allow the pie to cool completely, then cover loosely with foil or plastic wrap. Store at room temperature for up to 2 days.

Refrigerator – Keep the pie in an airtight container or cover with foil and store in the fridge for 4–5 days. Bring to room temperature or warm slightly before serving.

Freezer – Wrap the cooled pie tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Serving Tip – Add whipped cream or a scoop of ice cream just before serving for a fresh, indulgent touch.

Pro Tips

Use room temperature eggs – This ensures a smooth, even filling without lumps.
Prevent crust over-browning – Cover the pie edges with foil halfway through baking if they start to brown too quickly.
Check doneness – The pie is ready when the center is slightly jiggly but not liquid; it will firm as it cools.
Toast the pecans – Lightly toasting pecans enhances their flavor and adds extra crunch.
Cool completely before slicing – Let the pie set for at least 2 hours to ensure clean slices.
Avoid overmixing – Stir the filling just until combined to prevent excess air, which can cause cracks.
Make ahead – The pie can be baked a day in advance and stored covered at room temperature or in the fridge.

Frequently Asked Questions

How do you know when a pecan pie is set?

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.

Should you use light or dark corn syrup?

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.

Can you make in advance?

Yes, you can make the pie up to 2 days in advance. This is helpful for holidays and special occasions.

What type of pie crust is best for Pecan Pie?

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.

Why do you put corn syrup in pecan pie?

It gives the pie a smooth texture and prevents the sugar from crystalizing. The taste and texture combine to make a great pie recipe.

Why did the pie expand?

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

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!

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