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Karo Syrup Pecan Pie

The Karo Syrup pecan pie recipe is the classic pecan pie recipe.  Why settle for anything else?

Whole Karo syrup pecan pie on a wood table

Karo Syrup Pecan Pie

It may be the best pecan pie recipe in the world.  It’s definitely the easiest pecan pie recipe.  The only question it needs to answer once and for all is what color corn syrup you should use.  But I digress; we’ll get to that in a minute.

I think a lot of people are intimidated by the idea of making a pecan pie from scratch.  And by “from scratch,” I mean even with using a frozen pie crust rather than making your own.  People can’t wrap their heads around how all those pecans end up in a perfect layer without some kind of magic happening.  Luckily, the magic is pure slight of hand—it’s only the illusion of hard work and skill.

A pecan pie is just a stir and a pour away.  Truly.  You put corn syrup, sugar, eggs, vanilla, and melted butter in a bowl, stir it up, add pecans and stir again, then pour the whole thing in a pie crust.  Then bake it.  How do you know when a pecan pie is set?  A pecan pie is set when the temperature in the middle of the pie reaches 200°F.  Then, take it out and let it cool for 2 hours to fully solidify.

Chocolate Pecan Pie Variation

To make a chocolate pecan pie, stir 2 ounces semi-sweet OR bittersweet chocolate, melted, into the pie filling mixture before you stir in the pecans.

More Southern Pies

Bonus Question: Which Color Corn Syrup?

Should you use light or dark corn syrup for pecan pie?  Choose dark corn syrup for a deeper, more caramelized flavor, light syrup for a cleaner, lighter flavor. 

Closeup of pecan pie and crust
3.86 from 41 votes

Karo Syrup Pecan Pie

The Karo Syrup Pecan Pie recipe is the classic pecan pie recipe. Get the original authentic recipe that works every single time!

Course Dessert
Cuisine American, American Southern
Keyword dessert, easy, pecans, pie, southern
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8
Calories 494 kcal
Author Katie Moseman


  • 3 large eggs
  • 1 cup Karo corn syrup light or dark, see note
  • 1 cup granulated sugar
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole pecans
  • 1 unbaked deep dish 9-inch pie crust see note


  1. Preheat the oven to 350°F. Place the pie crust on a baking sheet for easy handling and cleanup.

  2. In a large mixing bowl, mix the eggs, corn syrup, sugar, melted butter, and vanilla until thoroughly combined. Add the pecans and stir.

  3. Pour the mixture into the pie crust. Place the baking sheet with the filled pie crust into the preheated oven. Bake for about 1 hour, or until the center of the pie reaches 200°F as measured with an instant read thermometer.

  4. Remove from the oven and cool for 2 hours before serving.

Recipe Notes

Choose dark corn syrup for a deeper, more caramelized flavor, light syrup for a cleaner, lighter flavor.

If you have a regular pie crust but not a deep dish pie crust, leave out a little pie filling so that the pie doesn't bubble up and overflow when cooking.

Nutrition Facts
Karo Syrup Pecan Pie
Amount Per Serving
Calories 494 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 5g31%
Cholesterol 69mg23%
Sodium 177mg8%
Potassium 138mg4%
Carbohydrates 71g24%
Fiber 2g8%
Sugar 59g66%
Protein 5g10%
Vitamin A 187IU4%
Vitamin C 1mg1%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Recipe Rating

Carol Cox

Thursday 21st of October 2021

I have been making this recipe with Karo syrup since I was 6 years old. I will be 80in December. Bought pie don't compare to the taste of this ,and it is so easy make.

Tammie Love

Friday 23rd of July 2021

My mother would use white and dark karo corn syrup (1/2 cup of each). I never had it any other way.

matina atmatzidi

Monday 15th of March 2021

Pecan pie is my husband's favorite pie. I have been using this particular recipe for over 30 yrs...I have the actual paper version from the Karo Syrup bottle. Have tried others...this is THE taste and in texture.

Jennie Skimbo

Wednesday 25th of November 2020

I use this recipe every year for the holidays. I found that if you see the pecans getting overdone or too brown just use non stick reynolds wrap. Just lay it gently on top when pie has cooked for a time. Then I remove foil at the end. Easy.

Vanesta Walker

Wednesday 18th of November 2020

I use the green label Karo syrup and 1/8 cup to 1/4 cup of bourbon. Tastes fantastic!!