Recipe For Pecan Pie Using Light Corn Syrup

It may be the best pecan pie recipe in the world. It’s definitely the easiest pecan pie recipe. The only question it needs to answer once and for all is what color corn syrup you should use. But I digress; we’ll get to that in a minute.

I think a lot of people are intimidated by the idea of making a pecan pie from scratch. And by “from scratch, ” I mean even with using a frozen pie crust rather than making your own. People can’t wrap their heads around how all those pecans end up in a perfect layer without some kind of magic happening. Luckily, the magic is pure slight of hand—it’s only the

A pecan pie is just a stir and a pour away. Truly. You put corn syrup, sugar, eggs, vanilla, and melted butter in a bowl, stir it up, add pecans and stir again, then pour the whole thing in a pie crust. Then bake it. How do you know when a pecan pie is set? A pecan pie is set when the temperature in the middle of the pie reaches 200°F. Then, take it out and let it cool for 2 hours to fully solidify.

Easy Pecan Pie Recipe (best Old Fashioned Pecan Pie!)

To make a chocolate pecan pie, stir 2 ounces semi-sweet OR bittersweet chocolate, melted, into the pie filling mixture before you stir in the pecans.

Should you use light or dark corn syrup for pecan pie? Choose dark corn syrup for a deeper, more caramelized flavor, light syrup for a cleaner, lighter flavor.

The Karo Syrup Pecan Pie recipe is the classic pecan pie recipe. Get the original authentic recipe that works every single time!

Karo Classic Pecan Pie Recipe

If you have a regular pie crust but not a deep dish pie crust, leave out a little pie filling so that the pie doesn't bubble up and overflow when cooking.

My father used this recipe to make pecan pies for Thanksgiving and Christmas. After he passed away, I took up the pie making. I make one regular and one with chocolate. I’ve had these pecan pies for 63 years. I will be passing it on to my niece’s daughter. There is one special ingredient that makes it extra special - love. ♥️

I was so disappointed with this recipe. I bought the best pecans and used 11/2 cups of them in it. My pie looked beautiful but when i started to serve it the center was still liquid. I microwaved it for several minutes and it never thickened. I won’t be using it again.🙁

Amazing Maple Pecan Pie (without Corn Syrup!)

@Virginia Curtis, I have made this pie every year for many, many years and I can never get it to thicken. It is always runny and never gels. I have increased time, decreased time, I have added salt, I have not beat the eggs before mixing, I have not melted the butter, I have lowered the temp, I have added more pecans, I even added flour by a suggestion from someone. BUT, it is still the best tasting pie there is out there.

The best ever pecan pie. I started cooking these at the age of 7. This is the only recipe ive ever, or will ever use.

Made a pecan pie with this recipe. Came out so sweet and delicious. I had to eat it with a cold glass of milk. This was almost 40 years ago.This old-fashioned southern pecan pie recipe is the holiday classic that everyone loves with plenty of crunchy pecans surrounded by gobs of sweet goo. AND you'll learn the secret to never over or under-baking this classic southern dessert again!

Pecan Pie, When I Asked My Mom For Her Recipe She Said Look On The Back Of Karo Syrup. It's The One We've Always Used.

What would Thanksgiving dinner be without this Southern classic? Next time be sure to try the sweet potato pie or the chocolate chess pie!

This old-fashioned southern pecan pie recipe will have the sweet smells of Thanksgiving pirouetting around your kitchen like a four-year-old with a poufy new dress.

Toasting brings out the roasty flavor of pecans held together with a glorious amount of lush, sweet pecan pie goo - and it's all snuggled together within a buttery homemade pie crust that is so flaky it melts in your mouth with every dreamy bite.

Southern Pecan Pie

How in the world can I improve on a classic pecan pie, you ask? The ingredients are the same but, oh my friend, I have a delicious secret that makes everyone wonder what kind of pixie dust I sprinkle in the oven.

Cover the pie with plastic wrap or put in an airtight container and store in the refrigerator for up to 4 days.

You can freeze homemade pecan pie, too! Let it come to room temperature, cover tightly with plastic wrap then with aluminum foil and freeze for up to 3 months.

Pecan Pie Without Corn Syrup

Expert Tip: NEVER over or under-bake your pecan pie again! Simple poke an insta-read thermometer slightly off center and when the internal temperature reads 195F to 200F take it out of the oven - it's done!

This is really such a simple pie to make! Old fashioned and delicious - your family and friends will want to know your secret to taking this

In reality, (besides pixie dust, of course) the secret to this pie is simply toasting the pecans, using more than are usually called for in a pecan pie, AND using them in three different sizes.

Classic Karo Pecan Pie

It will register 200F on a insta-read thermometer or you can tell by jiggling the pie plate a little. The center of the pie will still jiggle slightly and the top with be golden brown.

You can safely make it up to 2 days ahead of time and the flavor and texture actually gets better as it sits.

You can! To freeze it, wrap cooled pie tightly in plastic wrap then aluminum foil. Use within 2 months. To thaw it, leave the wrapped pie in the refrigerator overnight.

Homemade Pecan Pie

Usually, it's because you've over-filled the crust and the filling bubbles over, seeping behind the crust. (1) Spray the pie pan with non-stick spray before putting in the the crust. (2) Place the pie plate in shallow VERY hot water (just so the bottom is covered - it melts the sugary glue) for a few minutes before cutting and serving. (3) Make sure you are not over-filling the crust.

In fact, I pretty much started buying them after failure number 50... SO when I say y'all can MAKE THIS I am serious.

Serve it as is or go for broke with a scoop of vanilla ice cream or dollop of whipped cream on top of the pie.

Pecan Pie Recipe

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

Calories: 421 kcal | Carbohydrates: 69 g | Protein: 4 g | Fat: 15 g | Saturated Fat: 5 g | Cholesterol: 72 mg | Sodium: 176 mg | Potassium: 77 mg | Fiber: 1 g | Sugar: 58 g | Vitamin A: 220 IU | Calcium: 30 mg | Iron: 1 mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

Pecan Pie Without Corn Syrup Recipe

With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.This best pecan pie recipe is the classic holiday dessert. It’s easy to make and it is the perfect combination of sweet and salty. This dessert will make your holiday complete!

My husband absolutely loves pecan pie and that is always the pie he requests for Thanksgiving and Christmas. When we are celebrating with family I always make a full size pie but if it is just the two of us and we are celebrating small I use this Mini Pecan Pie recipe. It tastes just like the full size version, there is just less of it!

For a more decorative pie, pour the filling into the pie crust and then add the pecan halves in a spiral or circular decorative design on top of the filling and then bake.

Mini Pecan Pies

To make this recipe even easier, you can definitely use a store bought crust. No need to worry about making, refrigerating and rolling out the dough. All you need to do is unroll the pre-made crust, press it into the bottom of the pie plate, and crimp the edges. Then follow the recipe as written.

In this recipe, there is not. Corn Syrup is what gives pecan pie it’s smooth, gooey texture and there is not a substitute.

Use a thermometer to check the temperature of the pie in the center to see if it is done.  It should be 200 degrees F.  You can also tap the center surface of pie lightly and  it should spring back when done.

Healthy Pecan Pie (without Corn Syrup)

This pie can be served chilled or at room temperature, whatever your preference. I think the pie can totally stand on its own but you can always