KARO SYRUP PECAN PIE
Steps:
- Preheat oven to 350°F. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving. **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet. RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil. NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup. High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.
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Ansh Kayani
kayani_a@hotmail.comThis pie is a bit too sweet for my taste, but it's still pretty good. I think I would use less Karo syrup next time.
Phillip Ellis
ellisp@yahoo.comI've tried many pecan pie recipes over the years, but this one is by far the best. The Karo syrup gives it a perfect balance of sweetness and nuttiness. I will definitely be making this pie again and again.
Bagenda Esau
e_b@yahoo.comThis pie is delicious! The Karo syrup gives it a unique flavor that I really enjoyed. I also liked the fact that the pie was not too sweet.
Rony Gamer
g-rony@hotmail.comI'm not a fan of pecan pie, but I have to say, this one is pretty good. The Karo syrup adds a nice touch of sweetness, and the crust is nice and flaky.
Elton Aliu Elton Aliu
aelton@gmail.comThis pie is a bit too sweet for me, but it's still good. I think I would use half the amount of Karo syrup next time.
Bronica deng
bronicadeng12@hotmail.comI've made this pie several times, and it's always a hit. It's easy to make and always turns out perfectly.
Andra Dickerson
d.a52@hotmail.comThis pie is amazing! I love the gooey filling and the flaky crust. It's the perfect dessert for any occasion.
It’s the real Chyna doll
id52@hotmail.comI followed the recipe exactly, but my pie turned out too runny. I'm not sure what went wrong.
Shafqat Uthmanzi
us55@aol.comThis pie is a bit too sweet for my taste, but it's still pretty good. I think I would use less Karo syrup next time.
Fida Tanoli
fida.tanoli@gmail.comI've tried many pecan pie recipes over the years, but this one is by far the best. The Karo syrup gives it a perfect balance of sweetness and nuttiness. I will definitely be making this pie again and again.
Awais Ahmed
a.a68@gmail.comI'm not a huge fan of pecan pie, but I have to say, this one is pretty good. The Karo syrup adds a nice touch of sweetness, and the crust is nice and flaky.
Ze bi
b_ze54@hotmail.comThis pie is delicious! The Karo syrup gives it a unique flavor that I really enjoyed. I also liked the fact that the pie was not too sweet.
Nii Nortey
nortey78@hotmail.comI was a bit skeptical about using Karo syrup in a pecan pie, but I was pleasantly surprised. The pie turned out great! The filling was smooth and creamy, and the crust was flaky and golden brown. I will definitely be making this pie again.
Sherneen Welsh
welsh_sherneen@hotmail.frThis pie is so easy to make, and it's always a crowd-pleaser. I love that I can use Karo syrup instead of corn syrup. It makes the pie less sweet, and it has a more complex flavor.
Jimin Mahdi
jimin56@hotmail.comI've been making this pie for years, and it's always a hit. The Karo syrup gives it a unique flavor that you can't get from other pies. I highly recommend it!
alma nunez
nunez.alma65@yahoo.comThis Karo syrup pecan pie is a real winner! The filling is rich and gooey, with a perfect balance of sweetness and nuttiness. The crust is flaky and buttery, and it holds up well to the filling. I will definitely be making this pie again.