Classic Pecan Pie

Classic Pecan Pie

43
Karo(R) 0

"This classic pie combines eggs, corn syrup, vanilla, lots of pecans, and is baked to a burnished golden brown."

Ingredients 3 h 15 m {{adjustedServings}} servings 514 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 26 g
  • 40%
  • Carbs:
  • 69g
  • 22%
  • Protein:
  • 35.1 g
  • 70%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 223 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
  2. Pour into pie crust.
  3. Bake at 350 degrees F on center rack of oven for 60 to 70 minutes.
  4. Cool for 2 hours before serving.
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Footnotes

  • 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.
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Reviews 43

  1. 56 Ratings

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laredhed2
12/29/2011

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....

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

bbthom1
12/9/2009

I use 2 regular pie shells plus add more pecans to recipe . Also,Changed amount of time to cook. excellent!