Deep South in your Mouth Pecan Pie

pecan pie


National Pecan Pie Day was July 12. We’re a couple days late with this, but once you make this recipe, it won’t matter because time will stand still…

This is the classic version (from the back of the old Karo Syrup bottle) of this fabulous (and famous) southern pie and it’s as easy to make as well, pie! This recipe lends itself to additions so make your own variation of this classic and get some south in your mouth! I have taken the liberty of including some common variations below along with my own tweaks used over the years. 

Classic Pecan Pie Recipe 

1 cup light Karo corn syrup

3 eggs (large)

1 cup granulated sugar

2 Tbs melted butter (do NOT use margarine)

1 tsp pure vanilla extract

1-½ cups Pecans

1 UNbaked deep dish pie shell (homemade or store bought)

Combine the first five ingredients in a mixing bowl and stir with a spoon. Do not use an electric mixer as this will cause over beat the mixture and the pie will not set. Stir in pecans. Pour into UNbaked pie crust and bake at 350 for 60 – 70 minutes. When done the middle should spring back when touched. If the edges of the crust are browning too quickly you may cover just the edges with foil. Cool for 2 hours.

Notes: Just to be on the safe side (and because I hate cleaning the oven!) I bake this pie over a sheet of foil or over a pan. If you bake this pie sitting directly on a cookie sheet it will take longer and the bottom of the crust will not brown as well – just so you know.

My tweaks – I use 2 cups of pecans. LOVE those pecans! ½ cup of the those are chopped finely before adding and the remaining 1-1/2 cups are broken. I do this so there are pecans spread throughout the filling (not just on top). I generally do not place entire pecan halves in my pie as they are hard to cut through when you serve. Occasionally I will use dark Karo in place of the light – this will give the pie a richer taste. I also add just a dash of salt. (it helps cut down on the sweetness)

Common Variations and additions:

Toast pecans prior to adding in filling

Dark Karo syrup




Chocolate Chips


~ enjoy 🙂

Dot ~

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