Karo Pecan Pie - Recipe

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KARO PECAN PIE
1 tbsp. vanilla 3/4 c. granulated sugar 3/4 c. white Karo syrup 3 eggs, slightly beaten 1/2 stick butter 1 1/2 c. chopped pecans 1 unbaked pie shell Mix together sugar, Karo, butter, vanilla, eggs. Line pie shell with pecans. Pour mixture over pecans and bake at 325 degrees for 45 minutes.

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recipe reviews
Karo Pecan Pie

· Nov 28 · #14499

Mike says:

The bottle recipe calls for a full cup of syrup, 1 cup of sugar, 2 tbsp. butter, and 350°F. You can use a frozen pie shell (deep dish) - just preheat a cookie sheet and place the pie on the sheet. The key to success with this recipe is getting the filling to 200°F (so the filling isnt runny) without over browning the top.

Tips: use a thermometer to measure the filling temp. About 40 minutes in, the pie has browned, so cover it with foil and let the filling cook to temp. I use dark karo syrup, 340°F and 65 minutes. Its a very good pie - the best there is.

· Dec 25 · #20910

Lori (Texas) says:

I added 2 teaspoons of flour to the mixture and the filling turned out perfect! No runny filling at all.

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