Tasty Karo Syrup Pecan Pie

Karo syrup pecan pie is the ultimate Southern dessert—sweet, rich, and impossibly gooey in the best way. If you’ve ever struggled to get pecan pie just right, this foolproof recipe is here to save your holidays. It delivers the classic texture and flavor you crave: crunchy toasted pecans on top, a glossy caramel-like filling, and a buttery crust that holds it all together. Best of all? It comes together with simple pantry ingredients in about 15 minutes of prep.

Why You’ll Love This Recipe

this recipe

• ✅ Perfect every time — gooey center, crisp edges
• 🥄 Simple ingredients — no tricky steps or fancy tools
• 🥧 Holiday essential — a Thanksgiving and Christmas favorite
• ⏱️ Quick to make — just mix and bake
• 🌰 Rich and nutty — perfect balance of texture and flavor

Ingredients

For the Filling

• 1 cup Karo light corn syrup
• 1 cup granulated sugar
• 3 large eggs (room temperature)
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 1½ cups pecan halves or pieces

For the Crust

• 1 unbaked 9-inch deep-dish pie crust (homemade or store-bought)

Instructions

1. Preheat oven
   Set oven to 350°F (175°C) and allow it to fully preheat while you mix the filling.
2. Mix the filling
   In a large bowl, whisk together corn syrup, sugar, eggs, melted butter, and vanilla until smooth. Gently fold in the pecans.
3. Assemble the pie
   Pour the pecan filling into the unbaked pie shell. If you like a pretty presentation, arrange extra pecan halves on top in a circular pattern.
4. Bake
   Place pie on the middle oven rack and bake for 60–70 minutes. It’s done when the center is set but still jiggles slightly. If the crust browns too quickly, tent with foil.
5. Cool completely
   Let the pie cool on a wire rack for at least 2–3 hours before slicing. This helps the filling set fully and prevents runny slices.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 60–70 minutes
• Total Time: 75–85 minutes
• Servings: 8 slices
• Difficulty: Medium

Nutrition Facts (Approximate – Whole Pie)

• Calories: 3500
• Carbs: 450g
• Protein: 35g
• Fat: 190g
• Note: Individual slice calories will vary based on crust and portion size.

Tips & Variations

• 🥧 Don’t overbake: The pie sets as it cools. A little jiggle in the center is okay.
• 🥄 Prebake the crust (optional): For an ultra-crisp bottom, prebake the crust for 10–15 minutes before adding filling.
• 🌰 Use toasted pecans: Toast nuts for 5 minutes in a dry skillet for extra depth of flavor.
• 🍯 Flavor twist: Replace ¼ cup of corn syrup with maple syrup for a subtle variation.
• 🧈 Brown butter bonus: Swap regular melted butter with browned butter for a hint of nutty caramel flavor.

FAQs

Can I use dark corn syrup instead of light?

Yes! Dark corn syrup gives a deeper, more molasses-like flavor. Some bakers even mix half light, half dark for balance.

Do I need to refrigerate pecan pie?

After the first day, yes. Let the pie cool fully, then cover and refrigerate. It keeps well for 4–5 days and actually tastes better after a day.

Can I freeze it?

Absolutely! Wrap tightly in plastic and foil, then freeze for up to 3 months. Thaw in the fridge overnight and warm slightly before serving.

Why is my pie runny?

It likely didn’t bake long enough or didn’t cool completely before slicing. Always bake until the edges are firm and center jiggles slightly, then cool thoroughly.

What to Serve with Karo Syrup Pecan Pie

• A scoop of vanilla bean ice cream
• Freshly whipped cream
• Hot coffee or tea
• For something different, try a slice with sharp cheddar—yes, really! The salty cheese balances the sweet filling beautifully.

Karo Syrup Pecan Pie

A classic Southern pecan pie made with Karo syrup—sweet, gooey, and foolproof. Perfect for holidays and guaranteed to impress.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 3 minutes mins

Total Time 1 hour hr 18 minutes mins

Servings: 8

Course: Dessert

Cuisine: American

Calories: 460

Ingredients Equipment Method Notes

Ingredients

  

• #### For the Filling
• – 1 cup Karo light corn syrup
• – 1 cup granulated sugar
• – 3 large eggs
• – 2 tbsp melted butter
• – 1 tsp vanilla extract
• – 1½ cups pecan halves or pieces
• #### For the Crust
• – 1 unbaked 9-inch deep-dish pie crust

Equipment

• Mixing bowl
• Whisk or spoon
• – 9-inch pie dish
• – Foil (optional for crust browning)

Method

 

1. Preheat oven to 350°F (175°C).
2. In a bowl, whisk together corn syrup, sugar, eggs, butter, and vanilla until smooth.
3. Fold in pecans.
4. Pour into pie shell and arrange extra pecans on top if desired.
5. Bake 60–70 min until center is mostly set but still jiggles slightly.
6. Cool completely (2–3 hrs) before slicing.

Notes

– Tent with foil if crust gets too dark
– Store at room temp for 2 days or refrigerate up to 5 days
– Freezes well for up to 3 months

Conclusion

This Karo syrup pecan pie is the kind of dessert that becomes tradition. It’s rich, reliable, and easy enough for first-time pie bakers—yet impressive enough for a holiday spread. With a crisp crust, gooey center, and plenty of nutty crunch, this pie always disappears fast. Make one (or two), and prepare for compliments.