Q: Can you use dark Karo syrup for pecan pie?

A: Yes, and it makes a richer pie. Use it cup for cup anywhere a recipe calls for light corn syrup.

Q: What is the difference between light and dark Karo in pecan pie?

A: Dark Karo has a little refiner's syrup added, so the pie is darker with a caramel taste. Light Karo makes a sweeter, milder pie.

Q: Why is my pecan pie runny?

A: Most of the time it needed a few more minutes in the oven, or it was sliced while warm. Bake until the center barely jiggles and let it cool completely.

Q: Why did my pecan pie crack on top?

A: It usually baked a little too long or the eggs were beaten too hard. Beat the eggs just lightly and start checking at 50 minutes.

Q: Does pecan pie need to be refrigerated?

A: Yes. The filling is made with eggs, so store it covered in the fridge once it cools.

Q: Can I use a store-bought pie crust?

A: Yes, that works fine. A refrigerated or frozen 9-inch crust works, just let a frozen one thaw a few minutes first.

Easy Karo Syrup Pecan Pie Recipe with Dark Corn Syrup

Ingredients

Units Scale

1 unbaked Pie Crust
1/ 9 in pie pan
3 large eggs
1 cup dark Karo corn syrup
1/2 cup brown sugar, packed (or 1/2 cup white sugar)
1/4 cup butter, melted
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
2 cups chopped pecans
1/2 cup pecan halves, for the top

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Instructions

Preheat your oven to 350°F.
Press the crust into a 9 inch pie pan and flute the edges or press them with a fork. Chill for 15 minutes.
Roughly chop the pecans. Keep the pecan halves whole for the top.
In a bowl, lightly beat the eggs.
Whisk in the dark Karo syrup, brown sugar, melted butter, vanilla, and cinnamon until smooth.
Spread the chopped pecans in the crust and pour the filling over them. Arrange the pecan halves on top.
Bake for 50 to 60 minutes. If the crust edges brown too fast after about 20 minutes, cover them with foil or a pie shield.
The pie is done when the center has just a little jiggle. Cool completely on a wire rack before slicing.

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.
Store the cooled pie covered in the fridge for 3 to 4 days.
To freeze, wrap it tightly and keep it up to 1 to 2 months, then thaw overnight in the fridge.
No dark syrup? Use light Karo cup for cup. Your pie will be a little lighter and milder.

Author: Crafting a Family
Prep Time: 30 minutes
Cook Time: 50 to 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 557
Sugar: 30.7 g
Sodium: 162.2 mg
Fat: 39.3 g
Carbohydrates: 49.9 g
Fiber: 3.6 g
Protein: 6.8 g
Cholesterol: 87.2 mg