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Karo

Classic Karo Pecan Pie

Adapted from the original Karo Karo Dark Corn Syrup packaging. Back of the Bag is not affiliated with Karo.

"The essential centerpiece of the holiday table."

Prep 15 min Cook 55 min 8 slices
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Classic Karo Pecan Pie

The Story

Though the company began in 1902, the recipe for the now-ubiquitous Pecan Pie was first printed on labels in the 1930s. It revolutionized the dessert by using corn syrup to create the signature custardy texture. It is often cited as the recipe that popularized pecans in American baking beyond the Southern states.

From the back of Karo Dark Corn Syrup — since 1930

Ingredients

  • 1 cup Karo Dark Corn Syrup
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1-1/2 cups pecans
  • 1 unbaked 9-inch pastry shell

Directions

  1. 1

    Preheat oven to 350°F.

  2. 2

    In a medium bowl, stir corn syrup, eggs, sugar, butter and vanilla together until well blended.

  3. 3

    Stir in pecans.

  4. 4

    Pour into pastry shell.

  5. 5

    Bake for 50 to 55 minutes or until center feels set when gently tapped.

  6. 6

    Cool completely on a wire rack before serving.