This is the classic Karo pecan pie recipe with a slight tweak

Karo Syrup's Classic Pecan Pie

Makes 1 9-inch pie

ACTIVE TIME 20 minutes

TOTAL TIME 1 hour 30 minutes


  • 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


  1. Preheat oven to 350°F.
  2. 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.
  3. 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.