Southern Pecan Pie Recipe With Karo Syrup

I can’t wait to share my Best Pecan Pie Recipe with you. The blend of 1 cup Karo Light corn syrup, granulated sugar, lush eggs and velvety melted butter creates a sweet, satisfying filling while rich pecan halves add a delightful crunch. This holiday classic brings a touch of southern charm to every bite.

I’m excited to share my twist on an old-fashioned Southern pecan pie that never fails to impress. I’ve been perfecting this recipe for years and trust me, it’s a game changer.

I start with a simple 9-inch unbaked pie crust and build on that by whisking together 1 cup Karo Light corn syrup, 1 cup granulated sugar, 3 large eggs, 2 tablespoons unsalted butter (melted, of course), 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Then, I fold in 2 cups of pecan halves so you get that scrumptiously crunchy texture in every bite.

This ain’t your average pie, it’s more like that perfect balance you find in the best Southern pecan pie versions and even hints of a Southern fudge pecan pie twist. The secret here is careful baking: I learned exactly how long to cook it so it’s never over or under done.

Give it a try and prepare to be impressed!

Why I Like this Recipe

I love this recipe because it gives me that old-fashioned, homey feel that’s really hard to find nowadays. I like that the crunchy pecans and the sweet, gooey filling come together perfectly every time, making every bite feel like a little taste of tradition. I also appreciate how easy it is to follow the recipe – I never have to worry about over or under-baking it, which is usually a big deal for me when I cook. And honestly, there’s something so satisfying about making a pie that reminds me of family gatherings and holiday fun even when I’m just whipping it up for myself.

Ingredients

• Karo Light corn syrup: Gives a smooth sweetness and rich, gooey texture to the filling.
• Granulated sugar: Adds natural sweet flavor and helps caramelize everything in the oven.
• Eggs: Provide protein and give the pie its structure while boosting flavor overall.
• Unsalted butter: Offers a subtle dairy taste and moisture making the filling tender.
• Pecan halves: Bring healthy fats, fiber, and crunch for a nutty, inviting taste.
• Vanilla extract: Enhances aroma with a warm, inviting, classic flavor that pops.
• Pie crust: Offers a flaky, buttery base that perfectly cradles its rich filling.

Ingredient Quantities

• 1 (9-inch) unbaked pie crust
• 1 cup Karo Light corn syrup
• 1 cup granulated sugar
• 3 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups pecan halves

How to Make this

1. Preheat your oven to 350°F and set your pie dish with the unbaked crust inside.

2. In a medium bowl, whisk together the Karo Light corn syrup, granulated sugar, and eggs until they are well blended.

3. Stir in the melted unsalted butter, vanilla extract, and salt making sure everything mixes good.

4. Add in the 2 cups of pecan halves and stir so that they’re well coated with the mixture.

5. Pour the whole filling into the pie crust, spreading it out evenly.

6. Place the pie in the oven and bake for about 50-55 minutes or until the filling is set in the center.

7. If you notice the edges browning too fast, loosely cover them with foil during baking.

8. Remove the pie from the oven and let it cool completely on a wire rack so it firms up before serving.

9. Check that the center is set and not runny to be sure you didn’t over or under-bake it.

10. Slice it up and enjoy this holiday classic with all its crunchy pecans and sweet goo!

Equipment Needed

1. Preheated oven (set to 350°F)
2. 9-inch pie dish with the unbaked crust already in it
3. A medium bowl for whisking the corn syrup, sugar, and eggs
4. A whisk (or fork if you’re in a pinch)
5. Measuring cups and spoons for getting the ingredients right
6. A spatula or mixing spoon to stir in the melted butter, vanilla, salt, and pecans
7. A wire rack to cool the pie after baking
8. Aluminum foil to loosely cover the edges if they start to brown too fast

FAQ

Southern Pecan Pie Recipe With Karo Syrup Substitutions and Variations

• Instead of Karo Light corn syrup, you can try using an equal amount of honey or maple syrup. These swaps can give your pie a slightly different but still delicious flavor.
• If you dont have granulated sugar, brown sugar can be used as a substitute. It’ll make your pecan pie a bit moister and add a touch of caramel taste.
• For the eggs, if you’re looking for a dairy-free or vegan option, you can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). It may change the texture a little but still works fine.
• Instead of unsalted butter, you might substitute with an equal amount of margarine or coconut oil. Keep in mind that using coconut oil might add a subtle coconut flavor which pairs nice with the pecans.

Pro Tips

1. Make sure you whisk the syrup, sugar, and eggs really well so there aren’t any clumps – a smooth mix helps the filling set better later on.

2. If you notice the edges starting to brown way too fast, don’t hesitate to loosely cover them with foil so they don’t burn. It’s a simple trick but it really saves the crust.

3. Let the pie cool completely on a wire rack before cutting into it; even though its hard to wait, the filling firms up a lot and it tastes much better that way.

4. Try using eggs at room temperature if you can find them; they tend to mix in a bit easier and help keep the final texture just right.