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Karo Syrup's Classic Pecan Pie


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Member since 2006

"Pecan pie recipe with karo syrup"

Serves 8 | Prep Time 5 | Cook Time 50-55

Ingredients

3 large eggs, slightly beaten
1 cup granulated white sugar
1 cup Karo Light or Dark Corn Syrup
2 tablespoons margarine or butter, melted
1 teaspoon pure vanilla extract
1 1/4 cups pecans
1 (9-inch) unbaked or frozen deep-dish pie crust


Preheat oven to 350F.


In medium bowl with fork beat eggs slightly. Add sugar, Karo, margarine and vanilla; stir until blended. Stir in pecans. Pour into pie crust.


Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.


Pairs Well With


Notes

We have tried many other recipes, and everyone always requests we make THIS recipe, instead! :O)

This is the ONLY pecan pie recipe we always make-everyone loves it and there are NEVER any leftovers-everyone requests the recipe, too!

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.

I made this pie yesterday. My husband LOVED it. He actually COMPLIMENTED it.....something he never does! He said he really liked how it was not too sweet like a lot of other pecan pies he has had before. It was easy and delicious. One note that I did not see on here was when the pie has 10-15 minutes remaining, cover edge of crust with foil to keep it from burning.

I agree 100%. I've had other pecan pies but they never satisfy that age old perfection that Karo Syrups Classic always fulfills! Its the BEST!!

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