Karo Syrup Pecan Pie Recipe
Karo Syrup Pecan Pie Recipe
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Karo Syrup Pecan Pie Recipe
Indulge in this timeless Karo Syrup Pecan Pie Recipe, a Southern staple that combines rich, buttery pecans with a silky smooth filling made from Karo syrup. Perfect for holidays or family gatherings, this easy to follow recipe guarantees a golden, flaky crust and a decadent caramelized pecan topping. Learn why Karo syrup is the secret to the perfect texture and shine.
Description
There’s nothing quite like the aroma of a freshly baked pecan pie wafting through the kitchen. This Karo Syrup Pecan Pie Recipe is a beloved classic, rooted in Southern tradition and perfected over generations. Karo syrup, a key ingredient since the early 20th century, ensures the filling sets beautifully without crystallizing, giving the pie its signature glossy finish and chewy yet tender texture.
Pecan pie is a staple at Thanksgiving and Christmas feasts, but its simplicity makes it a year round favorite. The star of this recipe is Karo syrup either light or dark works, though dark syrup adds a deeper molasses flavor. Paired with toasted pecans, a buttery crust, and a hint of vanilla, this dessert strikes the ideal balance between sweet and nutty.
Why This Recipe Works:
- Karo Syrup: Acts as a stabilizer, preventing graininess and ensuring a smooth filling.
- Toasted Pecans: Enhance flavor and add crunch.
- Flaky Crust: A pre made or homemade crust saves time without sacrificing quality.
Tips for Success:
- Blind bake the crust for 10 minutes to avoid sogginess.
- Use fresh pecans for optimal flavor.
- Let the pie cool completely before slicing to allow the filling to set.
Variations:
- Add a splash of bourbon or chocolate chips to the filling.
- Swap pecans for walnuts or a mix of nuts.
Serving Suggestions:
Pair with whipped cream or vanilla ice cream for extra indulgence. Store leftovers (if any.) at room temperature for up to 3 days.
Ingredients
- 1 unbaked 9-inch pie crust (homemade or store bought)
- 1 cup Karo syrup (light or dark)
- 3 large eggs
- 1 cup granulated sugar
- 2 tbsp unsalted butter, melted
- 1 tsp pure vanilla extract
- ¼ tsp salt
- 1½ cups pecan halves (toasted)
Instructions
- Preheat Oven: To 350°F (175°C).
- Prepare Crust: Fit pie crust into a 9-inch pie dish. Crimp edges and blind bake for 10 minutes.
- Mix Filling: In a bowl, whisk Karo syrup, eggs, sugar, melted butter, vanilla, and salt until smooth.
- Add Pecans: Stir in toasted pecans and pour mixture into the pre baked crust.
- Bake: 50–55 minutes until the center is set (cover edges with foil if browning too quickly).
- Cool: Let pie cool for 2+ hours before slicing.
Notes
- Storage: Cover and refrigerate for up to 5 days.
- Substitutions: Corn syrup can replace Karo syrup in a pinch.
- Toasting Pecans: Bake at 325°F for 8–10 minutes for deeper flavor.
Karo Syrup Pecan Pie Recipe
Ingredients
- 1 unbaked 9-inch pie crust homemade or store bought
- 1 cup Karo syrup light or dark
- 3 large eggs
- 1 cup granulated sugar
- 2 tbsp unsalted butter melted
- 1 tsp pure vanilla extract
- ¼ tsp salt
- 1½ cups pecan halves toasted
Instructions
- Preheat Oven: To 350°F (175°C).
- Prepare Crust: Fit pie crust into a 9-inch pie dish. Crimp edges and blind bake for 10 minutes.
- Mix Filling: In a bowl, whisk Karo syrup, eggs, sugar, melted butter, vanilla, and salt until smooth.
- Add Pecans: Stir in toasted pecans and pour mixture into the pre baked crust.
- Bake: 50–55 minutes until the center is set (cover edges with foil if browning too quickly).
- Cool: Let pie cool for 2+ hours before slicing.
Notes
- Storage: Cover and refrigerate for up to 5 days.
- Substitutions: Corn syrup can replace Karo syrup in a pinch.
- Toasting Pecans: Bake at 325°F for 8–10 minutes for deeper flavor.
