Pecan Pie

"A wonderfully sweet pecan pie that is perfect. I like a small scoop of vanilla ice cream with mine! Enjoy."
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Anonymous photo by Anonymous
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Kim F. photo by Kim F.
photo by KayKay2340 photo by KayKay2340
Ready In:
55mins
Ingredients:
7
Serves:
6-8
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ingredients

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directions

  • Filling------------.
  • Beat eggs lightly with an electric mixer or fork until combined.
  • Stir in corn syrup, sugar, butter and vanilla extract.
  • Stir well.
  • Stir in pecan halves and pour filling into crust.
  • Bake in a 350 degree preheated oven, for 45 minutes or until knife comes out clean.
  • 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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Reviews

  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. 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.
     
  5. I have never in my life been a fan of pecan pie. In fact, I've hated it every holiday season...until this year! I made this pie yesterday and let me just say that I am forever hooked. It was mouth-watering ecstasy in every single bite. Sweet and crunchy and total yummy. Something I did that was not in this recipe was to brush the pie crust with egg yolk before putting the filling in. This creates a barrier between the wet filling and the pie crust. It stayed nice and flaky and strong enough to actually eat the pie BY HAND like a piece of pizza instead of beoming soggy. Great, great recipe. Thank you so much for the keeper! I am now a faithful fan of your pecan pie. :D
     
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Tweaks

  1. 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.
     
  2. Delicious! The first time I've made pecan pie... I went a little nutty (no pun intended) with the pecans, though, and added another 1/4 cup. Wouldn't recommend it unless you have a really good knife when it's time to slice the pie! I substituted 2 t of dark rum for the vanilla. Very tasty!
     
  3. This is very similar to my grandma's recipe. I changed a few things: did 375 degrees instead of 350 for 50 minutes, used 1/2 cup light corn syrup + 1/2 cup molasses instead of just corn syrup, and used 1 1/2 cups of pecans. It turned out great. Thanks! And though in my opinion it was not overly sweet as far as pecan pies go, I would be interested to experiment with less of the added (2/3 cup) sugar.
     

RECIPE SUBMITTED BY

I made this account back in 2001, when the site was called "Recipezaar". A lot has changed in my life since then. My kids are all grown and I try to eat a low-carb lifestyle now. Some of my older recipes were handed down from my grandmother. I hope you all enjoy them as much as I have. Current recipes that I post will mostly be low carb or keto.
 
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