Karo Syrup Pecan Pie Recipe
A classic Southern-style pecan pie made with Karo syrup. Perfect for holidays and special occasions, this pie is rich, nutty, and irresistibly sweet.
Equipment
- 1 9-inch pie pan
- 1 Mixing bowls
- 1 Whisk
- 1 Measuring cups and spoons
- 1 Foil for crust edges
Ingredients
- 1 unbaked 9-inch pie crust
- 1 cup light Karo syrup
- 1 cup granulated sugar
- 3 large eggs
- 2 tbsp unsalted butter, melted
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1 1/2 cup pecan halves
Instructions
- Prepare the pie crust: Roll out the pie crust and fit it into a 9-inch pie pan. Trim and crimp the edges as desired. Set aside.
- Mix the filling: In a large bowl, whisk together the Karo syrup, sugar, eggs, melted butter, vanilla extract, and salt until smooth.
- Add the pecans: Stir in the pecan halves, ensuring they are evenly coated in the mixture.
- Assemble the pie: Pour the filling into the prepared pie crust, spreading it evenly.
- Bake: Preheat your oven to 350°F (175°C). Bake for 60–70 minutes, or until the filling is set and the center jiggles slightly when gently shaken. Cover the edges of the crust with foil if they begin to brown too quickly.
- Cool: Remove the pie from the oven and let it cool completely on a wire rack before slicing.
Notes
- Make-Ahead Tip: This pie can be made a day in advance and stored at room temperature or in the refrigerator. Bring to room temperature before serving.
- Variations: For a deeper flavor, use dark Karo syrup instead of light, or add 1-2 tbsp of bourbon to the filling.