Karo Pecan Pie

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!

overhead view of a homemade Karo pecan pie.

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
  • Sugar
  • Karo corn syrup
  • Salt
  • Vanilla extract
  • Butter
  • Pecans
  • Unbaked pie crust (pastry shell)
Karo pecan pie ingredients on a tray.

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

  1. Set the oven temperature to 350 degrees.
  2. Beat the eggs in a medium bowl.
  3. Add sugar, corn syrup, salt, vanilla, and melted butter. Whisk to combine.
Karo pecan pie filling mixture in a bowl.
  1. Place the pecans in the pie shell. Pour in the filling mixture.
Karo pecan pie before baking.
  1. Place the pie on the center rack of oven.
  2. Bake in a 350°F oven for 50 to 60 minutes. The nuts will rise to the top and form a crusted layer.
homemade Karo pecan pie slice and a fork on a plate.

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.

a slice of homemade Karo pecan pie and a fork on a plate.

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overhead view of a homemade Karo pecan pie.

Karo Pecan Pie

It's easy to make a classic Karo syrup pecan pie with this recipe. You'll love this old-fashioned dessert enjoyed for generations.
4.86 from 7 votes
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Keyword: Karo Pecan Pie, Pecan Pie, Pie Recipes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 427kcal

Ingredients

  • 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)

Instructions

  • 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.

Notes

Top tips for baking this pie! 
If the crust edges begin to brown while cooking, you can place foil on the crust only to keep the crust from over-browning. 
There are no high altitude adjustments for this recipe. 
 
 

Nutrition

Calories: 427kcal | Carbohydrates: 57g | Protein: 4g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 76mg | Sodium: 332mg | Potassium: 94mg | Fiber: 1g | Sugar: 45g | Vitamin A: 275IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 1.2mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Peppa

    4 stars
    I made this version of the Pie. It was a little runny but it was my fault because I varied from the printed recipe. It was extremely easy to prepare.I’m preparing it now but will follow the printed recipe. I highly recommend it.

  2. Judy

    I think this is the perfect recipe. Pecans are nice but the “goo” is where it’s at for me. This will make the goo I want. Thanks!

  3. Luvtocook

    I’m a diabetic but really love pecans, i thought maybe to make them into tarts, that way i can enjoy them but not over due, since it is now just myself and my husband. The children live so far away since they grew up.

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