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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Karo® Light Corn Syrup*
Spice Islands® Pure Vanilla Extract
1 1/2 cups
1 (9 inch)
unbaked deep dish pie crust
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....
This pie was extremely sweet. I recommend reducing the sugar by half. I plan to do so, if I make it again using this recipe.
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
I use 2 regular pie shells plus add more pecans to recipe . Also,Changed amount of time to cook. excellent!
There are lots of variations on this pie, but this is the classic that our family loves the best. I do add a pinch (1/4 t) Kosher salt to the syrup mixture. I think it brings out the flavor of the nuts better!
Here's a hint to keep the edges of the pie crust from over-browning. Spray the underside of a crust protector ring with non-stick spray and place it on the unbaked pie before putting the pie in the oven. Do not remove the ring until the pie is finished baking. The crust will still brown nicely while covered. I do this for all of my quiches and two crust pies. I make my own rings out of heavy duty foil and they work like a charm.
I've been making this recipe for years. Last year I added 1/4 cup of bourbon instead of the vanilla. It was delicious.
You just can't beat the original.
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Pecan Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 234
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