Perfect Pecan Pie

Learn how to make this super quick, easy and delicious recipe for homemade pecan pie that you will want to make for your family and friends again and again.
Finished pecan pie slice with whipped cream on top.

Perfect Pecan Pie

I’m normally in charge of pies for Thanksgiving dinner, but each year I seem to forget what recipe I used the year before. Well this year I can tell you that I’ve found a pecan pie recipe that I definitely won’t forget. It was soooo delicious. The best I’ve ever tasted. And guess what recipe I used? 

The one on the back of the Karo Syrup bottle. Yup. Sorry healthy folks, but this recipe is a keeper. I thought I’d share it with y’all just in case you’d like to try the deliciousness out for yourself. 

How to make Perfect Pecan Pie:

Stir the first 5 ingredients thoroughly.

Mix in pecans.

Pour into pie crust.

Bake at 350 on center rack of oven for 60-70 minutes.

Cool for two hours.

Serve or store in refrigerator.

*Pie is done when center springs back when pushed.

 

Need more holiday recipes? Here are some of my favorites:

Homemade Pecan Pie Bars
Kentucky Derby Pie
Butternut Squash Pie
Apple Pie Crescent Ring

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Perfect Pecan Pie

Try this gooey and delicious recipe for homemade pecan pie!
Prep Time5 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Homemade Pecan Pie
Servings: 8
Calories: 493kcal

Ingredients

  • 1 cup Karo Light Corn Syrup
  • 3 eggs
  • 1 cup sugar
  • 2 tbsp butter melted
  • 1 tsp vanilla
  • 1 1/2 cups pecans 6 oz
  • 1 unbaked 9-inch pie crust

Instructions

  • Stir the first 5 ingredients thoroughly.
  • Mix in pecans.
  • Pour into pie crust.
  • Bake at 350 on center rack of oven for 60-70 minutes.
  • Cool for two hours.
  • Serve or store in refrigerator.

Notes

Pie is done when center springs back when pushed.

Nutrition

Calories: 493kcal | Carbohydrates: 71g | Protein: 5g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 162mg | Potassium: 119mg | Fiber: 2g | Sugar: 59g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

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14 Comments

  1. That is the recipe I've always used. I do one addition to it though. 1 tsp of rum. The alcohol burns off in the baking, so its just for flavor and adds a little something. Thanks for making me feel like I can keep doing what I've been doing.
    npmom.com
  2. My grandma’s pecan pie recipe must pre-date your grandma’s. Hers does not use Karo syrup. I enjoy your blog and totally agree that cooking from scratch is going by the wayside. Another piece of wisdom my grandma always gave “if you can read, you can cook”. I always took that with a grain of salt (no pun intended). She also said it about sewing!
  3. I've used this recipe for more than 30 years, with one extra ingredient, 1 T of AP flour mixed with the sugar. It makes the pie consistency better.
  4. I haven’t tried this recipe yet but my Bestie of 55 years gave me a tip that I use when I make pecan pie. Instead of all Karo, use 1/2 Karo and 1/2 Maple syrup. Yummy! Pecan pie is my favorite and I make it for all holiday meals.

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