This classic pie combines eggs, corn syrup, vanilla, lots of pecans, and is baked to a burnished golden brown. See other recipes by Karo Corn Syrup.

By Karo Corn Syrup

Recipe Summary

prep:
5 mins
cook:
1 hr 10 mins
additional:
2 hrs
total:
3 hrs 15 mins
Servings:
8
Yield:
1 9-inch pie
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.

    Advertisement
  • Pour into pie crust.

  • Bake at 350 degrees F on center rack of oven for 60 to 70 minutes.

  • Cool for 2 hours before serving.

Tips:

Pie is done when center reaches 200 degrees F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray. If pie crust is over browning, cover edges with foil.

High Altitude Adjustments:

Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325 degrees F.

*To reduce calories substitute Karo(R) Lite Syrup.

Nutrition Facts

514 calories; protein 35.1g 70% DV; carbohydrates 69g 22% DV; fat 26g 40% DV; cholesterol 77.4mg 26% DV; sodium 222.8mg 9% DV. Full Nutrition
Advertisement

Reviews (98)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/30/2011
Ok I made my first pecan pie ever about 6 weeks ago at Thanksgiving. I loved it...but being my first time I felt I should try out other recipes. Comparatively this recipe is nearly identical to my first one with just a few variations to the measurements and also using entirely light Karo (mine used half dark) and also using gran sugar instead of brown. Flavor and texturally speaking it was about the same. BUT!!!!! The simplest step ever was missing from this recipe -- IF YOU WANT TO MAKE THIS PIE... please I implore you toast the pecans first!! Nothing to it put them all into a non-stick skillet over med heat...about 6 minutes total and tossing if necessary to prevent burning. This is such a critical flavor-enhancing step and it makes all the difference in the world. I promise. Happy cooking.... Read More
(143)

Most helpful critical review

Rating: 2 stars
01/12/2009
This pie was extremely sweet. I recommend reducing the sugar by half. I plan to do so if I make it again using this recipe. Read More
(13)
129 Ratings
  • 5 star values: 99
  • 4 star values: 27
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/29/2011
Ok I made my first pecan pie ever about 6 weeks ago at Thanksgiving. I loved it...but being my first time I felt I should try out other recipes. Comparatively this recipe is nearly identical to my first one with just a few variations to the measurements and also using entirely light Karo (mine used half dark) and also using gran sugar instead of brown. Flavor and texturally speaking it was about the same. BUT!!!!! The simplest step ever was missing from this recipe -- IF YOU WANT TO MAKE THIS PIE... please I implore you toast the pecans first!! Nothing to it put them all into a non-stick skillet over med heat...about 6 minutes total and tossing if necessary to prevent burning. This is such a critical flavor-enhancing step and it makes all the difference in the world. I promise. Happy cooking.... Read More
(143)
Rating: 5 stars
11/30/2008
I absolutely love this pie! This was my uncle's "secret" recipe for the longest time. When he finally told us it's the recipe from the Karo syrup bottle I was floored! Now I can make it myself!:P Read More
(63)
Rating: 5 stars
12/09/2009
I use 2 regular pie shells plus add more pecans to recipe. Also Changed amount of time to cook. excellent! Read More
(34)
Advertisement
Rating: 5 stars
11/18/2012
Here's a hint to keep the edges of the pie crust from over-browning. Spray the underside of a crust protector ring with non-stick spray and place it on the unbaked pie before putting the pie in the oven. Do not remove the ring until the pie is finished baking. The crust will still brown nicely while covered. I do this for all of my quiches and two crust pies. I make my own rings out of heavy duty foil and they work like a charm. Read More
(26)
Rating: 5 stars
11/23/2011
There are lots of variations on this pie but this is the classic that our family loves the best. I do add a pinch (1/4 t) Kosher salt to the syrup mixture. I think it brings out the flavor of the nuts better! Read More
(24)
Rating: 5 stars
12/21/2009
I've been making this recipe for years. Last year I added 1/4 cup of bourbon instead of the vanilla. It was delicious. Read More
(17)
Advertisement
Rating: 5 stars
11/06/2012
I LOVE LOVE LOVE this pie! I have been making this ever since I began hosting Thanksgiving which is about 9 years ago. This really could not be simplier to mix up and the flavor is wonderful (yes it's supposed to be sweet)! Pecan pie is also VERY rich so this goes a long way...This is the only pecan pie recipe that I have ever tried and it's the only one that I will ever use YUM! Thanks for sharing.:) Read More
(17)
Rating: 5 stars
12/22/2008
You just can't beat the original. Read More
(16)
Rating: 2 stars
01/12/2009
This pie was extremely sweet. I recommend reducing the sugar by half. I plan to do so if I make it again using this recipe. Read More
(13)
Advertisement