Ingredients
Scale
- 1 unbaked 9-inch pie crust
- 1 cup Karo light or dark corn syrup
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 1 ½ cups pecan halves
- ¼ teaspoon salt
Instructions
- Preheat Oven – Set your oven to 350°F (175°C). Place the pie crust in a 9-inch pie pan and set aside.
- Prepare Filling – In a mixing bowl, whisk together corn syrup, sugar, eggs, melted butter, vanilla, and salt until smooth.
- Add Pecans – Stir in the pecan halves, ensuring they are evenly coated.
- Pour and Bake – Pour the filling into the unbaked pie crust. Bake for 50-60 minutes, or until the center is slightly set but still has a slight jiggle.
- Check Doneness – Insert a knife halfway between the center and the crust; if it comes out clean, the pie is done.
- Cool Properly – Allow the pie to cool completely for at least 2 hours to ensure the filling fully sets.
- Serve – Slice and enjoy!
Notes
Fixing a Runny Karo Pecan Pie
- Bake Longer – If the filling is still runny, return the pie to the oven in 5-minute increments until it sets.
- Use a Thermometer – The pie should reach 200°F (93°C) at the center.
- Let It Cool – The pie continues to firm up as it cools. Allow at least 2 hours before slicing.
- Adjust Ingredients – Reduce the corn syrup slightly for a firmer texture.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian