Graceful Little Honey Bee

Perfect Pecan Pie

by 10 Comments

  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. 
 
 
Perfect Pecan Pie
 
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
 
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.
 

Perfect Pecan Pie

5 minPrep Time

1 hr, 10 Cook Time

1 hr, 15 Total Time

Save RecipeSave Recipe
Print Recipe
Recipe Image

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

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

Notes

Pie is done when center springs back when pushed.

7.8.1.2
14
https://www.gracefullittlehoneybee.com/perfect-pecan-pie/

Other posts you might enjoy:

Butternut Squash Pie

Homemade Banana Bread

Slow Cooker Cranberry Sauce

 

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Nataline Lingren says

    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
    Reply

  5. Ann says

    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!
    Reply