Karo Syrup Pecan Pie Recipe
A Karo syrup pecan pie recipe is one of the most common recipes for this Southern classic.
If Karo did not originate pecan pie, it certainly made the recipe popular. Found in many published and local cookbooks, nearly all recipes for pecan pie make a karo syrup pecan pie.
Introduced in 1902 as a table syrup especially good for spreading on bread, it wasn't until the 1930's that a new use for karo syrup was discovered - pecan pie.
An easy pecan pie recipe, all the ingredients for the filling are mixed in one bowl and poured into a frozen prepared pie crust.
A delicious, rich dessert, karo pecan pie is one of America’s favorites.
- 1 cup Karo light or dark corn syrup
- 3 eggs
- 1 cup sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1-1/2 cups (6 ounces) pecans
- Frozen prepared pie crust
1. Preheat oven to 350 degrees F. Place a cookie sheet in the oven to preheat.
2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into frozen pie crust.
3. Bake on preheated cookie sheet on center rack of oven for 60 to 70 minutes. Tap center surface of pie lightly - it should spring back when done. If pie crust is overbrowning, cover edges with foil. Cool for 2 hours on wire rack before serving.
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