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My review
Classic Pecan Pie
ARGO®, KARO® and FLEISCHMANN'S®
"This classic pie combines eggs, corn syrup, vanilla, lots of pecans, and is baked to a burnished golden brown."
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Ingredients
3 h 15 m servings 514 calsOriginal recipe yields 8 servings (1 9-inch pie)
- Adjust
- US
- Metric
Directions
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- 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® Lite Syrup.
Nutrition Facts
Per Serving: 514 calories; 26 g fat; 69 g carbohydrates; 35.1 g protein; 77 mg cholesterol; 223 mg sodium. Full nutrition
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Reviews
Read all reviews 7495 Ratings
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Most helpful positive review
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 ...
Most helpful critical review
1/10/2009
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.
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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 ...
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!...
12/9/2009
I use 2 regular pie shells plus add more pecans to recipe . Also,Changed amount of time to cook. excellent!
11/17/2012
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...
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...
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.
11/6/2012
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...