This Karo syrup pecan pie recipe makes the most ooey-gooey, sticky-sweet dessert studded with crunchy toasted pecans!
It’s southern baking at its best.
If you don’t like sweet desserts, skip ahead because this pie isn’t for you.
Made with corn syrup and sugar, it’s definitely for the sweet tooths out there.
It’s not cloyingly sweet, though, because you’ve got the crunchy, earthy nuts to balance out the flavors.
Best of all, the pie is so easy to make, anyone can pull it off.
I’m looking at you, non-bakers! This pie is a breeze even for the inexperienced.
Want a slice of a heavenly southern dessert? Make this Karo syrup pecan pie today!
Southern Pecan Pie Recipe with Karo Syrup
If you think making pies from scratch is intimidating, let me tell you: this one is beyond effortless.
The pie filling is a quick mix of six pantry staple ingredients – corn syrup, sugar, eggs, butter, vanilla, and pecans.
Then you just pour everything into a pre-made pie crust and let the oven do its thing!
So like my favorite Paula Deen pecan pie, it’s a cinch to make, but the resulting pie is to die for.
The corn syrup and butter create a sweet, ooey-gooey, buttery filling that’s pretty incredible on its own.
Meanwhile, the pecans are suspended in the filling, so it’s like eating candied nuts in every bite.
And let’s not forget about the crumbly crust! Golden and flaky, it’s the perfect vessel to carry that luscious filling.
No one has to know it’s pre-made.
- Karo Light Or Dark Corn Syrup – the key ingredient that makes this pie wonderfully sweet, sticky, and chewy!
- Eggs – for binding the filling and adding richness.
- Granulated Sugar – for an extra burst of sweetness.
- Butter – makes the pie smooth, rich, and creamy.
- Pure Vanilla Extract – it enhances the sweetness of the pie and gives it a deeper flavor.
- Pecans – I like to use a mix of halves, coarsely chopped and finely chopped because it gives the pie a lovely textural variety.
- Deep Dish Pie Crust – homemade is great, but I always stick to store-bought for convenience. If you can’t find a deep-dish crust, use two standard crusts.
How to Make Karo Syrup Pumpkin Pie
1. Preheat the oven to 350 degrees Fahrenheit (175°C).
Get the oven hot and ready, so the filling doesn’t sit in the pastry too long.
If you don’t get it right into a hot oven, the moisture will soak into the crust, and you might end up with a soggy bottom.
2. Combine all the ingredients.
This is probably the easiest pie you’ll ever make. Just combine the corn syrup, eggs, sugar, melted butter, and vanilla, and then stir in the pecans.
3. Bake the pie.
Pour the filling into a deep-dish pie crust and bake for 60 to 70 minutes.
4. Let the pie cool completely.
The only downside to this pie is that you can’t enjoy it right after baking. You have to allow it to cool for 2 hours to allow the filling to set.
If you try cutting it while it’s still warm, the filling will seep out and make a mess.
5. Slice, serve, and enjoy!
I like it with whipped cream on top. Or better yet, try it with warm vanilla custard!
Which Color of Corn Syrup to Use?
Dark corn syrup will give the pie filling a more caramelized flavor and a deep amber hue.
In contrast, light syrup will yield a lighter color with a nice vanilla flavor.
One isn’t better than the other – it’s really just a matter of preference. I like it darker, by the way!
Can I Use Store-Bought Pie Crust?
Yes! In fact, I encourage it!
If you’ve been told by a pie purist that you have to make your own crust from scratch when making pies, I’m here to say that’s nonsense!
Honestly, it’s such a chore, and the chances of it not turning out right are pretty high.
Maybe you accidentally overmixed the dough or added too much water (or not enough). And then you’ve got to roll it out and get it into the dish… ugh.
I’m a trained baker, and even I use store-bought! So long as you get a good brand (not the cheap stuff), nobody will know any different.
Top tip: if you want it to look homemade, rough up the edges a little. That’ll fool ’em!
Can I Use Pancake Syrup?
While there are good substitutes for corn syrup, pancake syrup is not one of them.
Its viscosity is too thin and will turn your pie into a runny, syrupy mess.
If you can’t get corn syrup, use honey, golden syrup, or a sugar-water mixture.
To make the last one, whisk together 1 cup of sugar with 1/4 cup of water until the mixture turns into a thick paste with no granules.
Tips and Tricks
- For easy cleanup, grease the pie pan with cooking spray before pressing the crust in. If you’re using homemade, that is.
- Toast the pecans for enhanced flavor. Spread them onto a lined baking sheet and pop them in the preheated oven for about ten minutes, tossing halfway through. Then, leave them to cool completely before adding them to the filling.
- Roughly chop the nuts, so you get some bigger pieces and some smaller ones. That’ll give the pie a nice textural variety.
- If you can’t find a deep dish pie crust, just use two standard ones. Boom, two pies in one go! Or try making minis if you like. Just remember to reduce the cooking time.
- If the crust’s edges are starting to brown too quickly, cover them with foil. The best way to avoid this is to cook the crust from partially frozen.
- Stick an instant-read thermometer into the center of the pie to test for doneness. The internal temperature should reach 200 degrees Fahrenheit (95°C).
- If you don’t have an instant-read thermometer, gently press on the filling. It should spring right back up.
- If you live in a high-altitude area, reduce the amount of sugar to 2/3 cup and increase the butter to 3 tablespoons. Bake the pie at 325 degrees Fahrenheit (160°C).
- Karo syrup pecan pie tastes better the next day. Consider baking the pie a day in advance.
- Spike the pie filling with a splash of bourbon for extra oomph.
- Not a fan of pecans? Use walnuts!
- Transform this pie into a chocolate pecan pie by adding 2 ounces of semi-sweet or bittersweet chocolate chips.
How to Store Pecan Pie
When cold, cover the pie with plastic wrap and refrigerate for up to 4 days.
When cold, cover the pie with plastic wrap and aluminum foil. Freeze for up to 3 months.
Let it thaw in the fridge overnight, and enjoy the next day.
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