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Classic Southern Pecan Pie with Karo Syrup

Classic Southern pecan pie with Karo syrup bakes into a crisp crust filled with a rich, sweet center and pecan halves. Let it cool for at least 2 hours so the filling sets before slicing.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling 2 hours
Total Time 3 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, refrigerated, unbaked
For the filling
  • 3 eggs large
  • 1 cup light Karo corn syrup
  • 1 cup granulated sugar
  • 2 tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • 1.5 cups pecan halves

Equipment

  • 1 9-inch pie plate

Method
 

Prepare the crust
  1. Preheat the oven to 350°F.
  2. Fit the pie crust into a 9-inch pie plate, crimping the edge.
Make and bake the filling
  1. Lightly beat the eggs in a large bowl.
  2. Whisk in the corn syrup, sugar, melted butter, and vanilla until combined.
  3. Stir in the pecans.
  4. Pour the filling into the crust.
  5. Bake for 60 to 70 minutes, covering the crust edge with foil if it browns too quickly; the filling should be puffed and the center should jiggle only slightly.
  6. Cool on a wire rack for at least 2 hours before slicing.
  7. Refrigerate leftovers.

Notes

For clean slices, let the pie cool for at least 2 hours so the filling sets. Refrigerate leftovers for up to 4 days; freeze yes. A gluten-free pie crust can be used as a dietary swap.