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.
More 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.
Karo Syrup Pecan Pie
Ingredients
- 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 ½ cups whole pecans
- 1 unbaked deep dish 9-inch pie crust see note
Instructions
- 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.
Notes
Nutrition
I love Pecan Pie. This looks so delicious. I haven't ever made it on my own, so maybe I should try this out.
@Amber Myers, it is so easy to make and delicious.
It's very easy. One of the first pies I ever tried to make long ago. I'm pretty sure you'll be proud of yourself after following this recipe.
I made my first pecan pie last year 2024 . It turned out delicious. I have made 4 more over the past year. I'm making one for our church Thanksgiving meal this coming Sunday 2025. I use 4 eggs instead of 3 eggs . It is especially delicious to my husband ! His favorite. The grocery stores are compared to mine which is on 9 inch pie crust.
Yes, probably a good idea. What they call large eggs now-a-days is often not the case.
What does 4 eggs do as apposed to 3 eggs? Thanks.
My mom used this recipe when I was growing up. It brings back a lot of memories, especially of the holidays.
My mom always made hers by this recipe with the light Kari syrup. It was the bomb!
I've made this recipe many times since 1997! Its better with the dark syrup if you like a more carmel taste. Its easy and soooo yummy!
@Paula, so do I. Although my first try was a pecan brittle instead of a pie because it was jiggly and I thought it wasn’t done. I baked it a lot longer and by the tie it cooled it was a brittle. Still very good
Mine too…. I was going to toss but my family ate it anyway. Lol
That pie looks amazing and everyone loves pecan pie. My husband has made a similar pie and it never fails to impress the guests.
My pecans ended up being over cooked and it was only 40 mins in... It was in the middle of the oven too and set at 350.
Any reasons why this might happen?
That's unusual. My first guess would be that the oven might need calibration. My second guess would be to take a look at the pie pan material. Dark metals tend to run hot in the oven. Other than those possibilities, I'm not quite sure what happened.
after the pecans begin to turn reddish - place an aluminum foil tent over the entire pie until time is completed
It’s your oven. I had that issue with my induction oven. I had to lower the temp 15-20 degrees.
@Gladys, I had to take my pie out 10 minutes early (at 50 min) for the same reason, yet my oven does just fine with everything else. The firs pecan pie I made (in for 60 minutes) was burned, but we ate it anyway. 🙂
@Nunya, I cover the pie with aluminum foil after 30 min of baking. I've done that for 30 years. Love this recipe.
@Gladys, mine always gets done before 60 minutes and has since I started baking it 60 years ago. lol. And I can't even count the number of ovens I've used.
@Gladys, This happened to me. I don't know why so many recipes give time that overcooks the product. I always shave off at least 10 minutes, at least check it then.
my kids are huge fans of pecan pie and id love to try and make something like this for them to enjoy! cant wait to try your recipe.
The recipe is on the karo bottle. Advice from someone that has made for 50+ years. 1/2 cup of sugar per pie and 3/4 cube of butter and double the vanilla. 😉
I've never tried making pecan pie at home. Looking forward to making this for dessert for my family.
Pecan pie is one of my favorite desserts! It looks so easy to make and very delicious. With your recipe I'll be able to step out of my comfort zone and make a homemade crust!
This is very similar to how my husband's grandmother made pecan pie. It was always a tasty Thanksgiving treat for us.
I have never made pecan pie because I thought it was tough to make. I need to make this recipe.
My husband would go crazy for this! We have a couple of pecan trees in our front yard!
My husband loves pecan pie but I don't know about the karo syrup pie. It looks amazing. I don't like pecan pie but that is because I don't like molasses. I bet karo syrup would be very tasty.
@Terri Steffes, Add 1/4 C maple syrup and reduce the sugar a little and it will be even better.
@Terri Steffes, I've always loved pecan pie but never tried making it myself. I had a friend who always made it for me for my birthday until she passed away. I finally asked an aunt who made it & insisted I try for myself. I've made it ever since. I don't know what I was afraid of. I've never heard of anyone putting molasses in it. I do put molasses in my homemade bread with raisins & my family all like that. Ones personal choice I guess. Any how try it yourself. You'll never buy it again.
Karo syrup makes the pie! I made pies for a living when I retired & this is the exact recipe! I would not mix the pecans in the batter but only put pecans on top of batter..
This Karo Syrup Pecan Pie is mouthwatering and I'm starting to drool! I will definitely make this at home
This looks amazing! I bet my husband would want me to make this one if I showed it to him, he loves pecan pie. We may have to make this one soon.
Yum! I love pies and pecan pie is one of my favorites. I haven't tried preparing one, though. I just always buy one at the store. Would love to try your recipe.
I love pecan pie. It's probably one of my favorite types of pie. I have never tried making it myself before though. This sure looks good.
Oh, I love pecan pie! It's my favorite pie ever since we moved to Texas. I would love to try this recipe with karo syrup. Thanks for sharing!
I haven;t had Karo syrup since I was a kid. I love both pecan pie and karo, so I will be making this soon.
That looks so good! I want to try this pecan pie because I love pies!
I’m making this pie right now and it looks so good. Reminds me of my mom making pecan pie
I love this recipe! Reminds me of Thanksgiving.
@Angela, I am 86 years of age, and have been making this standard Karo pecan pie since in college. So easy and delicious. Can't imagine Thanksgiving without pecan pie...and pumpkin of course, using the standard Libby recipe on back of can
The original Karo syrup recipe should still be on the label
Enjoy your pies!! and the holidays!!
My bottle of karo syrup has this same recipe on the label!! Good stuff.
I have used this recipe for years and my mother used it for many years, easy and delicious. I heard of a new twist that I am going to try, instead of pecans substitute peanuts, I heard it is also very good.
This recipe is a family favorite! My mom has always used this recipe and every year everyone goes crazy for them. We also add semi sweet chocolate chips. Absolutely amazing
Very good recipe!
I love the part where it’s all bubbly at the end and the whole house smell delightful.
I use karo pancake syrup in the bottle with the green label
Hard to find at stores but I think it makes the pie richer !!!
Quick and easy to do also easy cleanup is a plus have used this recipe many years. Sometimes used salted butter gives whole pie that buttery taste Never have leftovers always have great comments
love this
I use the green label Karo syrup and 1/8 cup to 1/4 cup of bourbon. Tastes fantastic!!
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.
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 best...in taste and in texture.
My mother would use white and dark karo corn syrup (1/2 cup of each). I never had it any other way.
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.
I've been making this amazing pie for years but I use macadamia nuts instead of pecans because macnuts are local and fresh here. I go in between homemade pie dough and frozen pre-made by using a dry box mix and add water per the instructions for the pie dough because I can roll it to the thickness/thinness I prefer, I also freeze it about an hour before baking to keep the crust from burning. My son loves it, and requested it this Thanksgiving. It's a joy to bake when the 'wows' are coming from everyone!
I went to make the Karo pecan pie and couldn’t find my recipe. Thank you so much for posting. This pie is incredible
Kay- can u do the knife test for doneness?
Yes, you can do the knife test on a pecan pie.
I use this recipe every time and it's always delicious & easy.
I make this pie recipe every year it is so easy and so yummy
I always use 3/4 C light syrup and 1/4C maple syrup
I use 4 eggs instead of 3
And 2 C pecans that I roast first, over low heat in a cast iron (or any) skillet. Sometimes I also add just a pinch of grated orange peel.
MAY I ASK WHY 4 EGGS INSTEAD OF 3 PLEASE?
Or if you are allergic to nuts, but love the pie flavor, instead of putting in pie shell,put in pot on top of stove and cook till thick and warm sticky ,cool and pour over rice crispys to make great treats.
My mom passed away when I was younger and she would make this pie a few times a year. I never knew how she made it and I would have a piece here and there over the years, some were wonderful and some were not what I grew up with. I finally asked a friend of mine how it was made. I am sure my mom made pie with Karo syrup as it tastes a lot like I remember. I and my family enjoy this pie whenever I make it. Thanks for the memories of my mom.
Made a pecan pie with this recipe. Came out so sweet and delicious. I had to eat it with a cold glass of milk. This was almost 40 years ago.
The best ever pecan pie. I started cooking these at the age of 7. This is the only recipe ive ever, or will ever use.
I was so disappointed with this recipe. I bought the best pecans and used 11/2 cups of them in it.
My pie looked beautiful but when i started to serve it the center was still liquid. I microwaved it for several minutes and it never thickened. I won’t be using it again.🙁
Oh no! I'm so sorry it went wrong.
@Virginia Curtis, I have made this pie every year for many, many years and I can never get it to thicken. It is always runny and never gels. I have increased time, decreased time, I have added salt, I have not beat the eggs before mixing, I have not melted the butter, I have lowered the temp, I have added more pecans, I even added flour by a suggestion from someone. BUT, it is still the best tasting pie there is out there.
@Hope Savoie, Add 2 tbsp flour to the cup of sugar then mix in.
Mine did the same thing
Mine was runny too. It looked beautiful and when I cut into it it was liquid. I baked it for 70 minutes at 350 and it cooled for 6 hrs. I spooned out the liquid part and it was still good but what a disappointment.
My father used this recipe to make pecan pies for Thanksgiving and Christmas. After he passed away, I took up the pie making. I make one regular and one with chocolate. I’ve had these pecan pies for 63 years. I will be passing it on to my niece’s daughter. There is one special ingredient that makes it extra special - love. ♥️
This pecan pie recipes is the best in either dark or light
I add a little more butter and use half dark and half light Karo syrup. I have been told I’m the only one who can make pecan pies at our family function.
I like to use 1/2 light and 1/2 dark Karo syrup, and 1/2 brown sugar and 1/2 Zulka pure cane sugar. 🥰
I have to make this.so simple and truly delicious!
First time making pecan pie. I used mini pie pans. Very good and easy
I use 1/2 lite and half dark karo...soo good!
I mix 1/2 light, 1/2 dark syrup and it is the BEST!!!
I have made this for years. Best one yet.
Made this for Thanksgiving tomorrow! Added a splash of Salted Caramel Crown! Know it will be a huge hit!
Covered crust with foil; baked at 400 for 10 minutes; 350 for 20 minutes; 325 for 30; 300 for 30. Will update when I serve it tomorrow! 👍🏻
When it's ready to take out of the oven, does it still appear wet in the center under the top layer? Does that solidify later? Thank you!
In my experience, I judge by two things: first, that the temperature reached 200 F in the center of the pie, and second, that when jostled gently, the pie wiggles but does not slosh. If both of those are true, it's done. It will continue to firm as it cools.
My family has made this pie for generations. I use 1/2-3/4 cup each of Karo syrup and organic cane sugar. Sometimes I use dark, light, or a blend of the corn syrup, especially if I have small amounts of both. I also add a small amount of whiskey (Irish, Scotch, or Bourbon) as well as toast my 2 cups of pecans in an iron skillet atop the gas range.
No, I do not make pie crust.
This is the same recipe my mother (who passed in 2007) always used for her wonderful pecan pies with one exception. She changed the vanilla extract measure to 1/2 tsp and added 1/2 tsp of pure almond extract.This made for an incredibly delicious pecan pie especially when she used fresh pecans that we picked up off the ground at my grandfather's house. We don't have those anymore but it is still possible to purchase delicious pecans. Always purchase pecan halves. Leaving the harvested pecan halves whole rather than chopping them really intensifies the pecan flavor in every bite of pie. Wonderful memories .... wonderful pie. Enjoy.
Pie turned out runny and not eatable! I followed your recipe exactly and I had to throw it in the trash!
My mother used this recipe too. In later years she became protective of this recipe too. When asked for it she too would say , “It’s on the back of the Karo Syrup bottle. “ when she passed away, we didn’t have her recipe. Thanks for sharing this recipe!
I have been making Pecan pies for years with Karo syrup and my pies have always turned out perfect except for the last two and the filling has been runny and I baked the last one for seventy minutes instead of sixty. My girlfriend said hers turned out the same way. I have used two different ovens. Do you have any suggestions?
That is so strange! My first guess would be to check your oven temperature with an oven thermometer. Sometimes ovens need a little adjustment. Or, if you've baked it the full time and it's still runny, foil the edges to prevent browning and put it back in at a lower temperature for a while to finish cooking.
Same! I baked two pies and they both came out like soup on the inside when sliced. I returned one pie back into the oven and baked additional 30 minutes and no improvement.
Simple & perfect. Place a little flour before you add the crust to the pie pan & then a little after to help with moisture content. Cooked 45 minutes with crust protectors on & 15 off. Temp of pie at 200. Cooled 2 1/2 hours before cutting. Yummy!
Can you use half dark and half light corn syrup?
Yes, definitely!
How do you make it to make sure that the pecans stay on top? And the filling is in the middle.
The pecans automatically float to the top! It's pretty neat!
This recipe is delicious! But I use 1/3 cup unsalted butter melted. Those of you who are finding the runny uncooked center, are probably using glass pans. That is the mistake that I had to learn the hard way. Always use aluminum or light metal not non-stick or dark pans to cook it in, and it will always turn out perfect!
Love this recipe. Make it at least once a year for about the last 50 years, like my mom before me and we are team dark Karo-though it’s good with either. (We now have a nut allergy in the family, so out of consideration we have missed a year or so….Some of you say you add extra butter and egg; I’m curious what the extra egg and/or butter does for the texture?
Can this recipe be made a day or two ahead of time?
Yes, definitely. In fact, I think it's better at least one day ahead, giving it time to rest, rather baking it the day of.
This is a great recipe. I like my pecan pie spicy so I add about a teaspoon of cinnamon and a quarter teaspoon of ground cloves (or more if you like it). You can top the cooled pie with a pinch of flaked salt and then a scoop of some French vanilla ice cream if you want to be extra decadent!