Southern Pecan Pie Recipe With Karo Syrup

I love creating desserts and this Best Pecan Pie Recipe is a true standout. The mix of an unbaked pie crust, rich Karo light corn syrup and crunchy pecans creates a mouthwatering blend. With eggs, vanilla and a hint of salt it delivers a timeless, irresistible flavor in every bite.

I recently decided to bring a twist to an old Southern classic, and my Southern Pecan Pie Recipe With Karo Syrup is one you’ll definitely want to try. This pie is a refined take on a holiday favorite, with crunchy pecan halves placed amongst sweet goo made from 1 cup of Karo light corn syrup and 1 cup of granulated sugar.

I combine a 9 inch unbaked pie crust with a mix of 1/2 cup melted unsalted butter, 3 lightly beaten large eggs, 1 teaspoon vanilla extract, and a pinch of salt, creating a filling that’s as balanced as it is irresistible. Although it reminds me a bit of the Not So Sweet Pecan Pie Recipe and even hints at a Southern Living twist, it’s truly my own rad version.

Once you get the hang of my secret technique, you’ll never over or under-bake this little slice of Southern magic. Enjoy every delectable bite.

Why I Like this Recipe

1. I love how the pecans give the pie a satisfying crunch that contrasts so well with the gooey, sweet filling.
2. I really appreciate the balance of sweetness from the corn syrup and sugar without it being overwhelming.
3. The recipe always makes me feel proud because I’m learning the secret to perfectly bake it every single time.
4. I enjoy how this pie brings back nostalgic memories of holiday classics in my family.

This old fashioned southern pecan pie is one of my absolute faves, even if it isnt perfect every time. Its got a ton of crunchy pecans mixed with loads of sweet gooey syrup that makes every bite worth it. I love that you can follow a simple trick to avoid over or under baking it, so the center ends up just right even if the edges get a little too dark sometimes. Its a little messy and a little flawed, but just like how life is, thats what makes it so darn delicious and real.

Ingredients

• Karo light corn syrup: adds sweetness with a smooth texture and mainly supplies carbohydrates.
• Granulated sugar: boosts flavor and loads the mix with extra simple carbs for that yummy taste.
• Unsalted butter, melted: gives richness and flavor but sometimes can add too much fat.
• Eggs: help bind everything together and add protein, making the filling a bit sturdier.
• Pecan halves: provide healthy fats, fiber and a crunchy bite that really makes the pie special.

Ingredient Quantities

• 1 (9 inch) unbaked pie crust
• 1 cup Karo light corn syrup
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves

How to Make this

1. Preheat your oven to 350°F and put your unbaked 9-inch pie crust in a pie pan.

2. In a large bowl, mix together the 1 cup of Karo light corn syrup, 1 cup of granulated sugar, and 1/2 cup of melted unsalted butter until smooth.

3. Add in the 3 lightly beaten eggs, 1 teaspoon of vanilla extract, and 1/4 teaspoon salt then stir until everything is well combined.

4. Gently fold in the 1 1/2 cups of pecan halves making sure they get covered with the sweet syrup mixture.

5. Pour the mixture into your pie crust, then spread the pecans evenly across the top.

6. Place your pie in the oven and bake it for about 50-55 minutes; if the edges turn too dark before the center has set you can lightly cover the pie with aluminium foil.

7. Check if the pie is done by giving it a little jiggle in the center; it should be mostly set but still a little soft.

8. Remove the pie from the oven and let it cool on a rack for at least 2 hours before slicing.

9. Enjoy your southern pecan pie either warm or at room temperature with a little extra whipped cream if you like.

10. Remember the secret trick to never over or under-baking is to keep a close eye on the pie the first time you make it so you can adjust the time as needed.

Equipment Needed

1. Oven (preheated to 350°F)
2. 9-inch pie pan (for the unbaked crust)
3. Large mixing bowl (to mix the syrup, sugar, butter and eggs)
4. Measuring cups (for accurate portions of corn syrup, sugar, butter and pecan halves)
5. Measuring spoons (for vanilla extract and salt)
6. Whisk or stirring spoon (to combine the ingredients until smooth)
7. Spatula (to gently fold the pecan halves in)
8. Aluminum foil (to cover the pie if the edges brown too fast)
9. Cooling rack (to let the pie cool evenly before slicing)

FAQ

Southern Pecan Pie Recipe With Karo Syrup Substitutions and Variations

• If you cant get Karo corn syrup, try using golden syrup instead its a pretty good swap
• You can use brown sugar in place of granulated sugar, though it may make the filling a little more moist
• If you are out of unsalted butter, margarine works ok but just expect a slightly different flavor
• For eggs, you could mix 1 tablespoon of flaxseed with 3 tablespoons of water for each egg as an alternative
• And in a pinch, if you dont have vanilla extract, a couple drops of almond extract can do the trick

Pro Tips

1. Try not to overmix when you fold in the pecans cuz they might break apart and lose that crunchy texture.
2. Keep a close eye on your pie once it’s past 45 minutes in the oven; all ovens are different and you dont wanna end up with burnt edges.
3. Let the pie cool for a good 2 hours before slicing, even if you really want a bite right away, cuz the filling needs time to set properly.
4. For an extra toasty flavor, lightly toast your pecans in a dry pan for a few minutes before mixing them in; it really makes a difference.