Classic Pecan Pie

Name: Classic Pecan Pie
Prep time: 5 min
Cook time: 1 h 10 min
Total time: 3 h 15 min
Yield: 1 9-inch pie
Ingredients: 1 cup Karo Light or Dark Corn Syrup; 3 eggs; 1 cup sugar; 2 tablespoons butter, melted; 1 teaspoon pure vanilla extract; 1 ½ cups (6 ounces) pecans; 1 (9 inch) unbaked deep dish pie crust

Rating: 4.74 stars

129 Ratings
98 Reviews
66 Photos

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

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Recipe Summary

prep:

5 mins

cook:

1 hr 10 mins

additional:

2 hrs

total:

3 hrs 15 mins

Servings:

Yield:

1 9-inch pie

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

1 cup Karo Light or Dark Corn Syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
1 ½ cups (6 ounces) pecans
1 (9 inch) unbaked deep dish pie crust

Directions

Step 1

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

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Step 2

Pour into pie crust.
Step 3

Bake at 350 degrees F on center rack of oven for 60 to 70 minutes.
Step 4

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

Per Serving:

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

Reviews (98)

Most helpful positive review

Emily Neilson

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

Helpful

(143)

Most helpful critical review

MDM

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

Helpful

(13)

129 Ratings

5 star values: 99
4 star values: 27
3 star values: 2
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Emily Neilson

12/29/2011

Helpful

(143)

Krystal

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

Helpful

(63)

bbthom1

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

Helpful

(34)

Linda Burton Morgan

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

Helpful

(26)

mintconditionherbfarm

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

Helpful

(24)

Deb

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

Helpful

(17)

Christina

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

Helpful

(17)

Brother Edwin

12/22/2008

You just can't beat the original. Read More

Helpful

(16)

MDM

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

Helpful

(13)

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Nutritional Information

Classic Pecan Pie

Servings Per Recipe: 8
Calories: 514.2

% Daily Value *

protein: 70 %

carbohydrates: 22 %

dietary fiber: 9 %

sugars:

fat: 40 %

saturated fat: 23 %

cholesterol: 26 %

vitamin a iu: 4 %

niacin equivalents: 14 %

vitamin b6: 5 %

vitamin c:

folate: 7 %

calcium: 3 %

iron: 7 %

magnesium: 11 %

potassium: 4 %

sodium: 9 %

thiamin: 15 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Classic Pecan Pie

1 of 98

All Reviews

Emily Neilson

12/29/2011

Helpful

(143)

Krystal

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

Helpful

(63)

bbthom1