Easy Pecan Pie with Dark Karo Syrup
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.
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.
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You May Also Be Interested In – 10 Easy Pie Recipes for the Holiday Plus Pie Homemade Crust Recipe
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)
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.
Easy Pecan Pie with Dark Karo Syrup
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.
- Prep Time: 30 minutes
- Cook Time: 50 to 60 minutes
- Total Time: 36 minute
- Yield: 1–9 inch pie 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 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
- Preheat the oven to 350° F.
- 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.
- Place the unbaked pie crust in the fridge for 15 minutes while you make the filling.
- To make the filling ruff chop the pecans and set them aside.
- Beat the eggs slightly
- In a medium bowl combine the 3 eggs, Karo corn syrup, brown sugar, vanilla, melted butter, and ground cinnamon. Whisk together until smooth.
- 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.
- 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.
- 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
- 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.
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