Karo Syrup Pecan Pie
This classic Karo Syrup Pecan Pie features a gooey filling, buttery crust, and crunchy pecans. A timeless dessert perfect for holidays or anytime you're craving something sweet.
Equipment
- - Mixing bowl
- - Whisk or spoon
- - Pie plate
- - Oven
- - Wire rack
- - Foil (optional)
Ingredients
- **Filling:**
- - 1 cup light corn syrup Karo
- - 1 cup granulated sugar
- - 3 large eggs
- - 2 tbsp melted unsalted butter
- - 1 tsp vanilla extract
- - 1½ cups pecan halves or pieces
- **Crust:**
- - 1 unbaked 9-inch deep-dish pie shell
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, stir together corn syrup, sugar, eggs, butter, and vanilla until fully combined.
- Fold in pecans and mix well.
- Pour into pie shell and spread pecans evenly. Arrange decoratively if desired.
- Bake for 60–70 minutes. Tent with foil if browning too quickly.
- Cool completely on a rack for at least 2 hours before slicing.
Notes
- Cool fully before slicing to avoid runny filling
- Store covered at room temp for 2 days or refrigerate for up to 1 week
- Freeze whole or by slice for up to 3 months
- Store covered at room temp for 2 days or refrigerate for up to 1 week
- Freeze whole or by slice for up to 3 months