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    Pecan Pie

    Pecan Pie. Photo by gailanng

    1/18 Photos of Pecan Pie

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    ThatJodiGirl's Note:

    A wonderfully sweet pecan pie that is perfect. I like a small scoop of vanilla ice cream with mine! Enjoy.

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    Units: US | Metric


    1. 1
    2. 2
      Beat eggs lightly with an electric mixer or fork until combined.
    3. 3
      Stir in corn syrup, sugar, butter and vanilla extract.
    4. 4
      Stir well.
    5. 5
      Stir in pecan halves and pour filling into crust.
    6. 6
      Bake in a 350 degree preheated oven, for 45 minutes or until knife comes out clean.
    7. 7
      Tip: Cover edge of pie crust with aluminun foil for first 25 minutes of bake time, then remove for remaining 20 minutes, to prevent the crust from burning.

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    Ratings & Reviews:

    • on November 17, 2010


      This is the recipe that has been on the karo syrup bottle for about 20 years....I know, because I've been making it that long! The only difference is that they suggest a deep dish pie pan (the filling amount is actually for a deep dish pan) and increasing the baking time to 55 to 60 minutes and cooling for 2 hours before cutting. Otherwise, it is an exact replica. Dark and light corn syrups are interchangeable....the recipe is the same on both bottles. Making this for a family reunion Thanksgiving this weekend, and my own Thanksgiving on Thanksgiving Day this year. Glad you posted the recipe.

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    • on November 21, 2010


      I've made this pie several times now and realized I never reviewed it! I buy the pre-made frozen pie crust, and the first time I made this I bought regular sized pie crust tins. The amount of filling was too much for one regular sized pie tin. The second time (and each time thereafter), I use a deep dish pie tin and it fits it perfectly! I also bake it about 10 minutes longer, and I cover the crust with foil until the last 10 minutes. It's delicious with no preservative aftertaste that you get from store-bought pies.

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    • on November 29, 2010

      Made this for Thanksgiving dinner tomorrow - I haven't tasted it yet, but it looks and smells WONDERFUL! Thanks for posting! ADDENDUM: Don't poke piecrust before putting the mixture in, as it will seep through the crust and cause the pie to be difficult to remove from pan. I suppose everybody knew this but me. I just routinely use a fork on the unbaked crust to keep it from buckling - don't do it with this pie. Pie was excellent tasting tho and very pretty - just stuck on the bottom.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pecan Pie

    Serving Size: 1 (123 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 653.4
    Calories from Fat 336
    Total Fat 37.4 g
    Saturated Fat 11.0 g
    Cholesterol 120.0 mg
    Sodium 282.6 mg
    Total Carbohydrate 78.3 g
    Dietary Fiber 3.0 g
    Sugars 36.8 g
    Protein 6.9 g

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