Classic Pecan Pie

Classic Pecan Pie

36 Reviews 10 Pics
  • Prep

    5 m
  • Cook

    1 h 10 m
  • Ready In

    3 h 15 m
Recipe by  Karo®

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

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch pie

Directions

  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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Reviews (36)

Rate This Recipe
laredhed2
78

laredhed2

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
47

Krystal

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
22

bbthom1

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

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 514 cal
  • 26%
  • Fat
  • 26 g
  • 40%
  • Carbs
  • 69 g
  • 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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