This classic pecan pie is adapted from the recipe once printed on the back label of Karo syrup bottles—the original that made pecan pie a holiday tradition. With its glossy filling, toasty pecans, and flaky crust, it’s a timeless dessert that has been passed down for generations. Perfect for Thanksgiving or any special occasion, this pie captures the rich, nutty sweetness that made it a family favorite for decades.
INGREDIENTS:
3 large eggs
1 cup dark Karo syrup
1 cup sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1 1/2 cups pecan halves
Pastry crust in a 9-inch pie plate, chilled
METHOD:
Preheat oven to 350°F. Place the rack in the center of the oven.
In a large bowl, whisk eggs until blended. Add Karo syrup, sugar, melted butter, and vanilla. Stir until smooth.
Fold in pecan halves and pour mixture into the prepared pastry crust.
Place pie on a baking sheet and bake 50–55 minutes, or until the center is set and a knife inserted halfway between center and edge comes out clean. If the crust browns too quickly, cover the edges with foil.
Let pie cool completely on a wire rack before slicing. Serve at room temperature.
