The Karo Syrup pecan pie recipe is the classic pecan pie recipe. Why settle for anything else?
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.
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.
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!
- 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
Preheat the oven to 350°F. Place the pie crust on a baking sheet for easy handling and cleanup.
In a large mixing bowl, mix the eggs, corn syrup, sugar, melted butter, and vanilla until thoroughly combined. Add the pecans and stir.
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.
Remove from the oven and cool for 2 hours before serving.
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.