This is the classic Karo pecan pie recipe with a slight tweak
![Karo Syrup's Classic Pecan Pie](https://i0.wp.com/www.bakespace.com/images/large/530a60bda13aad76f661abd78a191c7e.jpeg?w=980&ssl=1)
Makes 1 9-inch pie
ACTIVE TIME 20 minutes
TOTAL TIME 1 hour 30 minutes
INGREDIENTS
- 1 cup Karo light or dark corn syrup
- 3 eggs
- 1 cup sugar
- 2 tablespoons butter, melted
- 1 teaspoon Vanilla Extract
- 2 cups pecans- 12 halves and the rest chopped
- 1 (9-inch) unbaked or frozen deep-dish pie crust
PREPARATION
- Preheat oven to 350°F.
- In a mixing bowl, mix corn syrup, eggs, sugar, butter, and vanilla using a spoon. Stir in chopped pecans. Pour filling into pie crust. Place the pecan halves on top.
- Bake on center rack of oven until center reaches 200°F and springs back when tapped lightly, about 55 to 70 minutes.
Cooks’ Note: 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.
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