The only pecan pie recipe you need is this Karo Syrup Pecan Pie Recipe. It brings together all the warm and delicious flavors of the holiday season with the delicious nutty goodness from Karo Syrup.
Pecan pie is not a pie I grew up eating during the holidays. When I was a senior in high school my dad was dating someone who had an amazing pecan pie recipe that she would make for my friend and I. We might have been bribed to like her with pie... I think it worked? But my dad and her also aren't together anymore so maybe it didn't? Hard to tell. When Derek and I hosted Thanksgiving in 2013 I made this Karo Syrup Pecan Pie Recipe and it turned out perfectly. If you're looking to make Pecan Pie this year, you're in the right place.
Karo Syrup Pecan Pie Recipe:
Pecan pie is actually really easy and straightforward to make as long as you have the proper tools, and follow the directions closely. You're going to boil your sugar and Karo Corn Syrup for two minutes and allow it to cool slightly. Then in a different bowl you'll beat your eggs while slowly pouring the sugar mixture into the eggs, while you keep beating. You must keep beating while you pour the sugar mixture into your eggs, otherwise the eggs will scramble from the heat of the sugar and you'll have a clumpy mixture.
Once your sugar and eggs are mixed together, get a mesh strainer and strain the the mixture into another bowl to make sure it's nice and smooth. Then mix in your remaining ingredients, pour into a pie crust, and bake in the oven for about 50 minutes!
What type of pecans to use for this Karo Syrup Pecan Pie Recipe?
For this recipe I used either pecan pieces or halves because that is what was available at our grocery store the Thanksgiving of 2013. You'll still want to use those because the recipe calls to chop them for the mixture anyways, however, I think the next time I make this pie I would purchase some whole pecans as well to lay on top of the pie in a pretty design, but that is totally optional and not required.
Can I make Karo Syrup Pecan Pie ahead of time?
Yes! You can actually make this pie, cool it all the way, and then freeze in an airtight freezer bag for up to three months. Simply thaw it in the fridge 24 hours before serving and you're good to go. You can also make this the day before Thanksgiving, cover it with plastic wrap, and store in the fridge until you're ready to serve!
Ingredients:
3/4 cup light corn syrup
3/4 cup dark corn syrup
1 cup sugar
4 eggs
1/4 cup butter, melted
1 1/2 tsp vanilla
1 1/2 cup pecans, coarsely chopped
1 unbaked deep dish pie crust (I used frozen, thawed)
Directions:
Preheat oven to 350. In a sauce pan boil together sugar and corn syrup for 2 minutes and then cool slightly.
In a large bowl beat the eggs lightly while slowly pouring the syrup mixture into the bowl, stirring constantly so the eggs don't scramble. Strain the mixture over a large mixing bowl to remove any lumps and then add the butter, vanilla, and pecans. Stir together and then pour into pie crust.
Bake for 50-55 minutes or until set. Make sure to bake it with tin foil covering it, not tightly, just lay a sheet gently on top to prevent the crust from browning too fast.
Karo Syrup Pecan Pie Recipe
Yield: 8
Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M
The only pecan pie recipe you need is this Karo Syrup Pecan Pie Recipe. It brings together all the warm and delicious flavors of the holiday season with the delicious nutty goodness from Karo Syrup.
Ingredients
- 3/4 cup light corn syrup
- 3/4 cup dark corn syrup
- 1 cup sugar
- 4 eggs
- 1/4 cup butter, melted
- 1 1/2 tsp vanilla
- 1 1/2 cup pecans, coarsely chopped
- 1 unbaked deep dish pie crust (I used frozen, thawed)
Instructions
- Preheat oven to 350º. In a sauce pan boil together sugar and corn syrup for 2 minutes and then cool slightly.
- In a large bowl beat the eggs lightly while slowly pouring the syrup mixture into the bowl, stirring constantly so the eggs don't scramble. Strain the mixture over a large mixing bowl to remove any lumps and then add the butter, vanilla, and pecans. Stir together and then pour into pie crust.
- Bake for 50-55 minutes or until set. Make sure to bake it with tin foil covering it, not tightly, just lay a sheet gently on top to prevent the crust from browning too fast.
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