I made this pie according to the receipe, but it did not set, so was runny in the middle, i live in Wyoming so dont know if altitude affects this type of pie or not. What could be eaten was very good just was runny in middle, will try again if someone can tell me what i did wrong, have been baking for over 60 yrs, so i'm confused..
This is the pecan pie I remember from my childhood so many years ago!! Made with dark Karo and chopped pecans, it comes out perfect and the flavor is amazing. So much better than the sickeningly-sweet, chunky pecan pies that are made with light corn syrup and pecan halves.
The best pecan pie out there!! I made 10 and they all set up very well and easy to make. ( I used light Karo) Thank you.
Fabulous old-school recipe. My grandmothers and mother only made 'Karo' pecan pie. To celebrate my Tennessee heritage, I add about an ounce or two of Jack Daniels while mixing the other ingredients.
This recipe is as the kids say - de bomb! This is the recipe we have always considered our family pecan pie recipe.
This isn't the recipe on my Karo bottle. I found this recipe and made it and then read the recipe on my bottle of dark Karo syrup and they are very different in every way. The ingredients, cooking temp and cooking time. I'm wishing I had followed the recipe on the bottle because my pie is like soup in a crust : ( I'm not sure how this turned out so well for everyone else.