Enjoy a classic southern dessert with this easy pecan pie recipe. This recipe has been in my family for more than 50 years and uses the original Karo Pecan Pie recipe. This is the recipe that my grandmother used, and she always received requests for her pie!
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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, which allows the pie to set perfectly and has a rich, delicious, nutty, sweet flavor and has the perfect amount of sweetness with a rich robust flavor of toasted pecans.
It is hard to describe why this is my favorite pie besides that it is truly the perfect old-fashioned pecan pie recipe. You cannot find a better one. So make sure you save this recipe for your family and friends.
Karo Pecan Pie Ingredients
This is quite a simple recipe that produces an extraordinary southern pecan pie. As such, you will most likely have all 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 a pie crust from scratch, don’t worry. Using a store-bought shell will still make an outstanding pecan pie. I think the refrigerated crust tastes more like homemade than the frozen crust, and you can still shape the edges to make it look like a homemade crust.
Is Light or Dark Karo Syrup Better For Pecan Pie?
There is no right or wrong answer to this. It comes down to what you want your pie to taste or even what you might already have in your pantry.
Light Karo Syrup will give the pecan pie more of a vanilla flavor, which is, of course, scrumptious, so you cannot go wrong there.
If you choose to use dark Karo Syrup, then the pie will have a slightly toasted flavor along with a little bit more robust amber color.
How to Make Karo Pecan Pie
- Set the oven temperature to 350 degrees.
- Beat the eggs in a medium bowl.
- Add sugar, corn syrup, salt, vanilla, and melted butter. Whisk to combine.
- Place the pecans in the pie shell. Pour in the filling mixture.
- Place the pie on the center rack of oven.
- Bake in a 350°F 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 finding a substitute for Karo syrup, pancake syrup will not cut it. It is too thin, so it will not have the same effect.
Good things to substitute Karo syrup would be honey, golden syrup, or a sugar-water mixture.
To make the sugar-water mixture, combine 1 cup of sugar and ¼ cup of water. Always thoroughly stir the sugar into the water to create a sugary paste.
How to Store Karo Pecan Pie
This pie must be stored in the refrigerator since it has an egg base.
First, allow the pie to cool completely, which will prevent it from cracking from the cold. Then, cover the pie with Press’n Seal, Saran Wrap, or the lid of your pie pan, and place it in the refrigerator.
How Long Will Karo Syrup Pecan Pie Last?
Assuming you have not eaten the whole pie already, the pie can last for 4 to 5 days if stored properly in the fridge.
What to Serve with Pecan Pie
You can serve this pie with a lot of whipped cream or a dollop of vanilla ice cream.
I love serving this pecan pie with my creamy homemade vanilla ice cream. I always heat the pie a little first to make sure it’s nice and warm to melt the ice cream slightly.
Love homemade pies? Try these recipes!
- Caramel Pie
- 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 on the center rack of the oven for 50 to 60 minutes.
- The nuts will rise to top and form a crusted layer.