Perfect Pecan Pie
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
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.
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
Will be trying this! Thanks:)
Hi Missy, I’m your newest follower, Your page looks nice, neat, and I’m looking forward to your future posts! Please visit me anytime at: http://downcherrylane.blogspot.ca/ Cheers!
Looks awesome! What temperature do i put the oven on for baking?
350. I guess I should add that to the recipe! 🙂
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!
What was used instead of corn syrup? I’m curious as I don’t use corn syrup. Any good substitutes? Thank you!
Instead of using Karo use good quality pancake syrup and add some maple flavoring.
can you use a gram cracker crust
It’s worth a try!
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.
Can you bake 2 at the same time?
I believe that would be fine.
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.