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Perfect Pecan Pie

November 26, 2012 by Missy Rakes 13 Comments

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Perfect Pecan Pie on gracefullittlehoneybee.com
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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Print Recipe

Perfect Pecan Pie

Try this gooey and delicious recipe for homemade pecan pie!
Prep Time5 mins
Cook Time1 hr 10 mins
Total Time1 hr 15 mins
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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Filed Under: Desserts, Easy Recipes

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  1. Nataline Lingren says

    November 26, 2012 at 10:11 pm

    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
  2. Tonya says

    November 27, 2012 at 5:39 pm

    Will be trying this! Thanks:)
    Reply
  3. Julie Clendenning says

    November 27, 2012 at 8:18 pm

    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!
    Reply
  4. Shoshana says

    May 20, 2016 at 2:32 pm

    Looks awesome! What temperature do i put the oven on for baking?
    Reply
    • Missy Rakes says

      May 20, 2016 at 9:33 pm

      350. I guess I should add that to the recipe! :)
      Reply
  5. Ann says

    October 7, 2017 at 11:33 am

    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
    • caro says

      November 20, 2017 at 1:08 am

      What was used instead of corn syrup? I'm curious as I don't use corn syrup. Any good substitutes? Thank you!
      Reply
  6. Teddie melson says

    December 19, 2017 at 12:45 am

    Instead of using Karo use good quality pancake syrup and add some maple flavoring.
    Reply
  7. betty says

    April 28, 2018 at 3:22 pm

    can you use a gram cracker crust
    Reply
    • Missy Rakes says

      May 1, 2018 at 1:31 pm

      It's worth a try!
      Reply
  8. Tom says

    February 27, 2020 at 10:01 pm

    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.
    Reply
  9. Leslie says

    November 25, 2020 at 1:25 pm

    Can you bake 2 at the same time?
    Reply
    • Missy Rakes says

      November 25, 2020 at 6:35 pm

      I believe that would be fine.
      Reply

Welcome, I'm Missy and I'd love to help you cook from scratch, save money and live a more simple and abundant life. Click the buttons below to follow along on social media and get to know me better. Have a lovely day!

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