Classic Karo Pecan Pie - CopyKat Recipes (2024)

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Enjoy a classic southern dessert with this easy pecan pie recipe. This recipe has been in my family for more than 50 years and uses the original Karo Pecan Pie recipe. This is the recipe that my grandmother used, and she always received requests for her pie!

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Table of Contents

Why is This Karo Syrup Pecan Pie the Best?

The Karo syrup classic pecan pie recipe has always been a favorite of mine. It has the perfect amount of butter to sugar ratio, which allows the pie to set perfectly and has a rich, delicious, nutty, sweet flavor and has the perfect amount of sweetness with a rich robust flavor of toasted pecans.

It is hard to describe why this is my favorite pie besides that it is truly the perfect old-fashioned pecan pie recipe. You cannot find a better one. So make sure you save this recipe for your family and friends.

Karo Pecan PieIngredients

This is quite a simple recipe that produces an extraordinary southern pecan pie. As such, you will most likely have all the ingredients at home if you are an avid baker. But just in case, here’s a list of what you need:

Large eggs
Sugar
Karo corn syrup
Salt
Vanilla extract
Butter
Pecans
Unbaked pie crust (pastry shell)

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Store Bought Pie Crust or Homemade?

I think you know the answer to this one, but either will do! But, of course, using a homemade pie shell will add an extra flair to the already amazing pie recipe. If you want to try making your own pie crust, try this homemade pie crust recipe.

However, if you aren’t up for making a pie crust from scratch, don’t worry. Using a store-bought shell will still make an outstanding pecan pie. I think the refrigerated crust tastes more like homemade than the frozen crust, and you can still shape the edges to make it look like a homemade crust.

Is Light or Dark Karo Syrup Better For Pecan Pie?

There is no right or wrong answer to this. It comes down to what you want your pie to taste or even what you might already have in your pantry.

Light Karo Syrup will give the pecan pie more of a vanilla flavor, which is, of course, scrumptious, so you cannot go wrong there.

If you choose to use dark Karo Syrup, then the pie will have a slightly toasted flavor along with a little bit more robust amber color.

How to Make Karo Pecan Pie

Set the oven temperature to 350 degrees.
Beat the eggs in a medium bowl.
Add sugar, corn syrup, salt, vanilla, and melted butter. Whisk to combine.

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Place the pecans in the pie shell. Pour in the filling mixture.

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Place the pie on the center rack of oven.
Bake in a 350°F oven for 50 to 60 minutes. The nuts will rise to the top and form a crusted layer.

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Can I Use Pancake Syrup Instead of Karo Syrup?

When finding a substitute for Karo syrup, pancake syrup will not cut it. It is too thin, so it will not have the same effect.

How to Store Karo Pecan Pie

This pie must be stored in the refrigerator since it has an egg base.

First, allow the pie to cool completely, which will prevent it from cracking from the cold. Then, cover the pie with Press’n Seal, Saran Wrap, or the lid of your pie pan, and place it in the refrigerator.

How Long Will Karo Syrup Pecan Pie Last?

Assuming you have not eaten the whole pie already, the pie can last for 4 to 5 days if stored properly in the fridge.

What to Serve with Pecan Pie

You can serve this pie with a lot of whipped cream or a dollop of vanilla ice cream.

I love serving this pecan pie with my creamy homemade vanilla ice cream. I always heat the pie a little first to make sure it’s nice and warm to melt the ice cream slightly.

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Love homemade pies? Try these recipes!

Caramel Pie
Chocolate Pudding Pie
Coconut Custard Pie
Double Layer Pumpkin Pie
Eggnog Pie
Lemon Meringue Pie
Marie Callender’s Banana Cream Pie
Million Dollar Pie
Ritz Mock Apple Pie
Sour Cream Raisin Pie
Toll House Cookie Pie

Favorite Thanksgiving Dessert Recipes

Mississippi Mud Cake
Pig Pickin Cake
Sock It To Me Cake

Check out my easy pie recipes and the best Thanksgiving dessert recipes here on CopyKat!

Karo Pecan Pie

It's easy to make a classic Karo syrup pecan pie with this recipe. You'll love this old-fashioned dessert enjoyed for generations.

Ingredients

3 eggs
1/2 cup sugar
1 cup Karo corn syrup
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup melted butter
1 cup pecans
1 unbaked pie crust (pastry shell)

Instructions

Preheat the oven to 350°F.
In a medium bowl, beat the eggs.
Add the sugar, corn syrup, salt, vanilla, and butter. Mix in the corn syrup mixture with an electric mixer or whisk the batter.
Place the pecans in the pie shell, add the egg mixture, and bake on the center rack of the oven for 50 to 60 minutes.
The nuts will rise to top and form a crusted layer.

Notes

Top tips for baking this pie!

If the crust edges begin to brown while cooking, you can place foil on the crust only to keep the crust from over-browning.

There are no high altitude adjustments for this recipe.

Nutrition

Classic Karo Pecan Pie - CopyKat Recipes (2024)

FAQs

Is it better to use light or dark Karo syrup for pecan pie? ›

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

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Is corn syrup or maple syrup better for pecan pie? ›

If you are concerned with the change in flavor, your pecan pie will still be sweet, however, maple syrup does tend to have a more earthy flavor. If you already expect that taste change, then enjoy this substitute for corn syrup in pecan pie.

Why is my Karo pecan pie runny? ›

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.

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What is a substitute for Karo syrup in pecan pie? ›

1. Maple Syrup. Swap in equal parts maple syrup for light or dark corn syrup in pies, cakes, or any recipe where its subtle maple flavor would be welcome.

What is the difference between Karo syrup and dark Karo syrup? ›

Karo light corn syrup is a mixture of corn syrup and is flavored with salt and pure vanilla. It is clear and colorless, with a moderately sweet flavor. Karo dark corn syrup is a mixture of corn syrup and a small amount of refiners' syrup (a cane sugar product with a molasses-like flavor).

What does Karo syrup do in baking? ›

Karo^® Light contains corn syrup made with real vanilla and salt and is most famously used in pecan pie. It's a subtle sweetener, made without high fructose corn syrup, that enhances the flavor and texture of your favorite foods and recipes.

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What is equivalent to Karo syrup? ›

The best corn syrup substitutes for baking are brown rice syrup, maple syrup, agave, tapioca syrup, honey, golden syrup, and black treacle.

Is light or dark brown sugar better for pie? ›

As a general rule, when a recipe calls for brown sugar, you will most likely use light brown sugar. Baking recipes are typically sensitive to both moisture and density, so the difference in moisture content will make an impact. This is especially true for desserts like cakes, cupcakes, cinnamon rolls, pies, etc.

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How do I substitute light corn syrup for dark corn syrup? ›

All you need to do is add 1/4 cup of molasses to 3/4 cup of your light syrup. This helps the syrup keep the same consistency and gives it that robust flavor of dark syrup. No molasses? You could also dissolve brown sugar in water on the stovetop until it forms a syrup.

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Do you use dark or light brown sugar for pie? ›

You can use either one. The recipe will work whichever one you choose. If you like a darker, more bitter, more molasses-y flavor, pick the dark brown sugar. If you like it lighter, use the light brown.

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How do you keep pecan pie from getting soggy? ›

Blind Bake

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.