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Easy Pecan Pie with Dark Karo Syrup

slice of pecan pie on white a dollop of whip tipping on top plate fork on the side and chopped pecans on the top left flakes of pie crust on the plate

An easy Pecan Pie with dark Karo syrup is the perfect combination for sweet and salty pie perfect for Thanksgiving and Christmas. A traditional holiday pie in many homes and one that can be made with the kid’s help.

baked pecan pie in clear baking dish on a white towel with red and gold stripes on a white wood table with whole pecans scattered on the table.

History of Pecan Pie for the Holidays

Pecan pie is first baked in Europe and then developed in the United States when New Orleans was settled. But Pecans were used by the native Americans over 8000 years ago. Baking a traditional Karo syrup recipe can be traced to around 1920.

The southern classic pie was first on the Karo bottle in 1930. But one of the first recipes for what you know a pecan pie was found in a Chruch recipe book in Texas in the 1890s. And now this delicious easy holiday pie is the official dessert of Texas.

How to Tell When Pecan Pie is Done

The best way to tell if your pecan pie is done is to do a little jiggle. Carefully jiggle the pie and if you have a slight jiggle it is done. If you have a big wiggle it is not done. Most pies will bake at 350 for 50 to 55 minutes.

unbaked pecan pie in clear baking dish on a white towel with red and gold stripes on a white wood table with whole pecans scattered on the table. with a small clear bowl of flour and a wood rolling pin.

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Basic Ingredients for Pecan Pie

  • Dark Karo Syrupe
  • Eggs
  • Sugar
  • Pecans
  • Vanilla
  • 1 homemade pie crust (only for the bottom a pecan pie does not have a top crust. But you can freeze the second have of a pie crust recipe. Most recipe make two 9 inch pie crusts)
close up of half of the baked pecan pie on a white towel with red and gold strips on a white table with pecan scattered and flour on the table

Make Ahead and Freezing Pecan Pie

If you need to make your Thanksgiving or Christmas pies ahead of time a pecan pie is a perfect dessert to make ahead and freeze. Just make the pie as directed, cool completely, and freeze. Place the cooled pie in a ziplock pie remove as much air as you can and freeze.

if you are making the pie the day before and do not want to freeze that is an option also. Just after it cools store it in the refrigerator. It is best for this kind of pie that is made with eggs to not leave out on the counter overnight.

bakedpecan pie in clear baking dish on a white towel with red and gold stripes on a white wood table with whole pecans scattered on the table with a wood rolling pin.
Print
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slice of pecan pie on white a dollop of whip tipping on top plate fork on the side and chopped pecans on the top left

Easy Pecan Pie with Dark Karo Syrup

  • Author: Crafting a Family
  • Prep Time: 30 minutes
  • Cook Time: 50 to 60 minutes
  • Total Time: 13 minute
  • Yield: 19 inch pie 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

An easy Pecan Pie with dark Karo syrup is the perfect combination for sweet and salty pie perfect for Thanksgiving and Christmas. A traditional holiday pie in many homes and one that can be made with the kid’s help.  This recipe was inspired by the recipe from Karo Syrup and Sallys Baking Addiction


Ingredients

Units Scale
  • 1 unbaked Pie Crust
  • 1 9 in pie pan
  • 3 eggs
  • 1 cup dark Karo corn syrup
  • 1/2 cup of brown sugar, packed (or 1 cup of white sugar)
  • 1 teaspoon vanilla
  • 1/4 cup of melted butter
  • 1/2 teaspoon of ground cinnamon
  • 3 cups of chopped pecans
  • 1/2 cup of whole pecans to decorate the top

Instructions

  1. Preheat the oven to 350° F. 
  2. Make your pie crust. Roll out the pie crust to 1 inch over the edge of your pie pan. Tuck over the pie crust to the edge of the pan. With two fingers on one hand and the thumb on the other hand flute the edge of the unbaked pie crust. For a farmhouse look after folding over the pie crust on the edge of the pie pan take a fork and press the tings to seal the edge. 
  3. Place the unbaked pie crust in the fridge for 15 minutes while you make the filling.  
  4. To make the filling ruff chop the pecans and set them aside. 
  5. Beat the eggs slightly
  6. In a medium bowl combine the 3 eggs, Karo corn syrup, brown sugar, vanilla, melted butter, and ground cinnamon. Whisk together until smooth. 
  7. Remove the pie pan with the pie crust from the fridge and fill it with the chopped pecans.  Pour on top of the pecans the corn syrup mixture. For a decorative top take the whole pecans and lay on the top in a pretty pattern. 
  8. Bake at 350° F for 50 to 60 minutes. After 20 minutes if the edge crust is getting too brown, place a pie shield on the edges or use foil to cover the edges. 
  9. When the center just jiggles a little the pie is done.  If it jiggles a lot then you need to cook 5 to 10 minutes longer. Set the done pie on a cooling rack and cool completely before serving. 


Notes

  1. Instead of a homemade pie crust purchase a premade store-bought pie crust. Use one of the two in the package and freeze to other half. 

Keywords: Easy Pecan Pie with Dark Karo Syrup

slice of pecan pie on white a  fork on the side and chopped pecans on the top left flakes of pie crust on the plate

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