Karo Syrup Pecan Pie
A classic Southern pecan pie made with Karo syrup—sweet, gooey, and foolproof. Perfect for holidays and guaranteed to impress.
Equipment
- Mixing bowl
- Whisk or spoon
- - 9-inch pie dish
- - Foil (optional for crust browning)
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
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together corn syrup, sugar, eggs, butter, and vanilla until smooth.
- Fold in pecans.
- Pour into pie shell and arrange extra pecans on top if desired.
- Bake 60–70 min until center is mostly set but still jiggles slightly.
- 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
- Store at room temp for 2 days or refrigerate up to 5 days
- Freezes well for up to 3 months