Pecan pie is one of the favorite pies my grandmother used to make. She used the best classic Karo syrup pecan pie recipe that you can’t find anymore.
Why is This Karo Syrup Pecan Pie the Best?
The Karo syrup classic pecan pie recipe has always been a favorite of mine. It has the perfect amount of butter to sugar ratio that allows the pie to set up perfectly and has a rich delicious nutty sweet flavor.
It is hard to describe why this is my favorite pie, besides the fact that it is truly the perfect old fashioned pecan pie recipe. You cannot find a better one. So make sure you save this recipe to make for your family and friends.
Karo Pecan Pie Ingredients
This is quite a simple recipe that produces an extraordinary pecan pie. As such, you will most likely have all of the ingredients at home if you are an avid baker. But just in case, here’s a list of what you need:
- Large eggs
- Karo corn syrup
- Vanilla extract
- Unbaked pie crust (pastry shell)
Store Bought Pie Crust or Homemade?
I think you know the answer to this one, but either will do! But, of course, using a homemade pie shell will add an extra flair to the already amazing pie recipe. If you want to try making your own pie crust try this homemade pie crust recipe.
However, if you aren’t up for making your own crust, don’t worry, using a store-bought shell will still make an outstanding pecan pie. Use refrigerated pie crust if you want to shape the edges.
Is Light or Dark Karo Syrup Better For Pecan Pie?
There really is no right or wrong answer to this. It comes down to what you want your pie to taste like or even what you may already have in your pantry.
When using light corn syrup, it will give you more of a vanilla flavor to the pecan pie. Which is of course scrumptious, so you cannot go wrong there.
If you choose to use dark Karo syrup, you will have more of a toasted flavor along with a little bit more of a robust flavor and amber color to the pecan pie.
How to Make Karo Pecan Pie
- Beat eggs. Add sugar, corn syrup, salt, vanilla, and melted butter. Whisk to combine.
- Place pecans in the pie shell. Pour in the filling mixture.
- Place the pie in the center rack of the oven.
- Bake in a 350 degrees oven for 50 to 60 minutes. The nuts will rise to the top and form a crusted layer.
Can I Use Pancake Syrup Instead of Karo Syrup?
When it comes to trying to find a substitute for Karo syrup, pancake syrup will not cut it. It is too thin of a liquid that will not have the same result.
Good things to substitute Karo syrup with would be either honey, golden syrup, or a sugar-water mixture.
To make the sugar-water mixture, combine 1 cup of sugar and ¼ cup of water. Just be sure to dissolve the sugar in the water to create a syrup consistency.
How to Store Karo Pecan Pie
Keep the pie covered when not serving. If you have a pie pan with a cover or a pie container that would be ideal. If not, plastic wrap will work to cover the pie.
Store the pie in the refrigerator since it does have an egg base. But make sure to cool the pie first otherwise it will crack from the cold.
How Long Will Karo Syrup Pecan Pie Last?
Assuming you have not eaten the whole pie quickly, the pie can last in the fridge for 4 to 5 days if stored properly (covered).
What to Serve with Pecan Pie
Some of the best ways to serve pie are with a lot of whip cream or a big dollop of vanilla ice cream.
I love to serve this homemade pecan pie with my creamy homemade vanilla ice cream. I always heat the pie up a little first to make sure it is nice and warm to melt the ice cream just slightly.
Love homemade pies? Try these recipes!
- Chocolate Pudding Pie
- Coconut Custard Pie
- Double Layer Pumpkin Pie
- Eggnog Pie
- Lemon Meringue Pie
- Marie Callender’s Banana Cream Pie
- Million Dollar Pie
- Ritz Mock Apple Pie
- Sour Cream Raisin Pie
- Toll House Cookie Pie
Favorite Thanksgiving Dessert Recipes
Karo Pecan Pie
- 3 eggs
- 1/2 cup sugar
- 1 cup Karo corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup melted butter
- 1 cup pecans
- 1 unbaked pie crust (pastry shell)
- Preheat the oven to 350°F.
- In a medium bowl, beat the eggs.
- Add the sugar, corn syrup, salt, vanilla, and butter. Mix in the corn syrup mixture with an electric mixer or whisk the batter.
- Place the pecans in the pie shell, add the egg mixture, and bake for 50 to 60 minutes. The nuts will rise to top and form a crusted layer.