Pecan Pie

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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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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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.

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So I ended up messing with this recipe a bit due to ingredient availability and it came out amazing though I should have cooked it longer. The replaced the sugar with half granulated white sugar and half brown sugar. In the future I might go with all brown sugar. I also used only half corn syrup and half glucose syrup. This gave it a little more caramel flavor which I thought was very appropriate. The texture was perfect too. I highly recommend these changes and as everyone has already mentioned don't be afraid to cook it longer.

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Very very easy to make. Super good! (And I "hate" pecan pie!) We ate it warm with vanilla ice cream. As suggested I did cook an extra 10-15 min.

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I'm not a pecan pie lover, but my fiance loves it. I made this for him and he ate the entire thing by himself. I have never made pie before, but this was such a success.

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Exactly what I was looking for. I have made this a fair amount of times but always forgot to rate it. I use the tenderflake frozen crusts and find that I usually have too much filling... So I have learned to cut down the recipe a bit and it is just right.
I am going to look into deeper pie crusts. I also leave the foil on the entire time since I use my convection oven and no matter what my crust burns if I take the foil off early.

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This is, believe it or not, a delicious pecan pie that is not quite as sweet as some. It received rave reviews from our guests at Thanksgiving. I followed the recipe except I used 1-1/2 c. of pecans and half light brown and half granulated sugar.

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Very good. I liked how the nuts got almost candied. I used light karo and was a little afraid because of the color of the filling when it went into the oven that it was going to be pale, but it was caramel colored and delicious. It did take a very long time to cook, though, and didn't really set up until after I'd put it in the fridge. I might tweak this one a little.

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Excellent!! Best I've ever had and wouldn't change a thing. Thanks for this great recipe.

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Excellent oie! Going into my recipe book for sure. I had to bake it an additional 10 minutes also. 55 minutes cooking time. My family loved it; I made it today and let them have an early piece..lol

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Hubby prefers the pecans chopped, so chopped they are. Used about a cup and a third of the chopped. Baked about 15 minutes longer, and I must say, this is the best pecan pie I've made!

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Delicious pie! This makes a nice, traditional pecan pie. Usually use dark corn syrup, but didn't have any, so used light corn syrup and it worked fine. It's really tasty!

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This is one spectacular pie. Super easy to make, and really, REALLY delicious. I also cooked the corn syrup and brown sugar over medium heat before mixing in the rest of the ingredients - the slight caramelization gives it a richer taste.

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I made this for Thanksgiving and it got rave reviews! I don't like pecans, so, I didn't personally have any, but I can say that is was very easy to throw together and all the people that ate it gave it 5 stars! Thanks for a great recipe, Jodi!

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I picked this one because of the reviews. Yes it did live up to its stars. Just delicious.

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Make this For the Hubby on Thanksgiving. He loved it. I used Splenda instead of sugar. Thanks for posting it.

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Have made this several times and just realized I had never reviewed it. My DH said he didn't like pecan pie, but after almost twenty years, I decided I could make a pecan pie for me and company even if he didn't like it. Well turns out this is his most requested pie now. Bummer - I could have been making this pie for years. I'm making up for lost time - yummy and easy to make pie.

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I made this pie for Thanksgiving this year and it turned out really well... however my trial run didn't go so well. At 45 minutes it was still very liquidy and it never did set up for me... so we had pecan sauce over ice cream that night. I followed all of breezermom's tips the second time around and may have even cooked it a little longer... 70-75 minutes? I left the foil on the edges the whole time. I used a slightly larger amount of pecan pieces (not halves) because that was the size bag I had. I might try using dark Karo syrup and brown sugar next year to see how that changes the flavor. :)

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This is the recipe I have used for years now, I leave all the measurements the exact same and it comes our perfect each and every time! After having a slice one time, my family and friends all ask for thier own pie. I use the Nilla wafer pie crust.Thank you Jodi, this recipe is perfect.

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