Tasty Karo Syrup Pecan Pie

Karo syrup pecan pie is a beloved Southern classic that combines rich, gooey sweetness with a toasty, nutty crunch. Whether you’re baking it for Thanksgiving, Christmas, or just a cozy Sunday dessert, this recipe delivers that perfect balance of buttery filling and crisp pecans — all nestled in a flaky pie crust. Using Karo syrup as the base ensures that signature silky texture that’s impossible to replicate with anything else. If you’ve never made pecan pie from scratch before, don’t worry — this foolproof version will guide you every step of the way.

Table of Contents

Why You’ll Love This Recipe

• Classic and reliable – This is the traditional Karo syrup pecan pie recipe everyone knows and loves.
• Easy to make – No fancy techniques or ingredients required.
• Perfect holiday dessert – It’s a staple on Thanksgiving and Christmas tables.
• Make-ahead friendly – Bake it a day in advance, and it’s even better the next day.
• Customizable – Add bourbon, chocolate chips, or toasted coconut for your own spin.

Ingredients

• 1 cup Karo® Light Corn Syrup (or Dark for richer flavor)
• 1 cup granulated sugar
• 3 large eggs
• 2 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 1 ½ cups pecan halves
• ¼ teaspoon salt
• 1 unbaked 9-inch pie crust (homemade or store-bought)

Instructions

1. Preheat oven to 350°F (175°C). Place a baking sheet on the middle rack to catch drips.
2. Prepare the filling
   In a large bowl, whisk together Karo syrup, sugar, eggs, melted butter, vanilla, and salt until smooth.
3. Add pecans
   Stir in the pecan halves and pour the mixture into the unbaked pie crust.
4. Bake
   Place the pie on the preheated baking sheet. Bake for 55–65 minutes, or until the center is set and slightly puffed. The top should be golden brown.
5. Cool completely
   Let the pie cool on a wire rack for at least 2–3 hours. This helps the filling firm up before slicing.
6. Serve
   Slice and serve as-is, or top with whipped cream or vanilla ice cream.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Cooling Time: 2–3 hours
• Total Time: ~3 hours, 15 minutes
• Servings: 8
• Difficulty: Easy

Nutrition Facts (Per Slice – Approximate)

• Calories: 510
• Carbohydrates: 60g
• Fat: 28g
• Protein: 5g
• Sugars: 45g
• Sodium: 130mg

Note: Based on 8 servings

Tips & Variations

• Use dark corn syrup for a deeper, molasses-like flavor.
• Add bourbon: Mix 1 tablespoon of bourbon into the filling for a grown-up twist.
• Try chopped pecans: They create a more even texture in every bite.
• Make it chocolatey: Add ½ cup of semisweet chocolate chips to the filling.
• Don’t skip the cooling: Cutting too soon leads to a runny center. Let it set!
• Check for doneness: The pie should be slightly jiggly in the center but firm around the edges.

FAQs

Can I use a store-bought crust?

Absolutely. Just make sure it’s unbaked and fits a standard 9-inch pie dish.

Why is my pie runny?

It likely wasn’t baked long enough or didn’t cool fully. Always cool at room temp for at least 2 hours.

Can I make Karo syrup pecan pie ahead of time?

Yes! Bake it 1–2 days in advance. Cover loosely and store at room temperature or refrigerate.

How should I store leftovers?

Wrap the pie in plastic wrap or foil. Store at room temperature for 1 day or refrigerate for up to 4 days.

Can I freeze it?

Yes, cool completely first. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight.

Conclusion

This Karo syrup pecan pie is the dessert that never goes out of style. It’s rich, sweet, and absolutely irresistible — the kind of pie that disappears before the coffee is poured. Whether you stick with the classic or add your own twist, this recipe is your go-to for holiday baking and beyond. Make it once, and it’ll become a tradition for years to come.