Old Fashioned Pecan Pie – A Pecan Pie Recipe with Dark Corn Syrup

Old Fashioned Pecan Pie is a classic pecan pie recipe with dark corn syrup (Karo). It’s perfectly gooey with a flavor is out of this world.

Pecan pie is one of the most popular pies around, especially during the holidays. With just a handful of simple ingredients, you can have this old-fashioned dessert on the table.

Old Fashioned Pecan Pie

My pie-loving daughter just discovered she likes pecan pie. Last Thanksgiving, she totally overlooked it thinking she wasn’t going to like it. (What is it about kids?)

Well, God bless her fifth grade teacher. They had a pie tasting experiment at school where each kid had to try pumpkin pie, cherry and pecan pies. Well what do you know, she ended up loving it.

So, we had to make another pecan pie from scratch.

A Pecan Pie Recipe with Dark Corn Syrup

As it turns out, I had marked this old-fashioned pecan pie in this amazing cookbook called Food From an American Farm because I was intrigued by how easy it looked and by the fact that it is a pecan pie using dark corn syrup (dark Karo) instead of white.

My Aunt Terri gifted me the cookbook that she found in her father-in-law’s belongings after he passed. It’s a winner, and I love the authentic old-fashioned recipes found in it.

The classic pecan pie ended up being a winner. I love the flavor from the dark Karo. It’s so rich that a small sliver of this pie is all you really need. I would say it’s the best pecan pie recipe ever.

Classic Pecan Pie Recipe List

Single Pie Crust (use a recipe for a one-crust pie or use a pre-made refrigerated or frozen)

Large Eggs

White Sugar

Salt

Dark Corn Syrup (Karo)

Butter, melted

Pecans, halves

How to Make Pecan Pie with Whole Pecans

Step by Step Instructions

1. Preheat oven to 375 degrees F.
2. Prepare pie crust for a one-crust pie, or use a premade frozen or refrigerated pie crust.
3. Beat eggs until frothy in a large bowl.
4. Add sugar, salt and dark corn syrup; mix thoroughly.
5. Pour in melted butter to the mixture, and mix again.
6. Stir in whole pecans.
7. Pour pecan pie filling into unbaked pie shell.
8. Bake for 40 to 45 minutes or until pastry light brown and a knife inserted half-way between edge and center comes out clean.  You will want to tent with foil about half way through cooking to prevent the top and edges from getting too brown.
9. Cool on wire rack before serving. Serve warm or room temperature. Top with whipped cream or a scoop of vanilla ice cream, if desired.

Storage Instructions

To store pecan pie, let it cool completely and then cover it tightly with plastic wrap or aluminum foil. You can store it at room temperature for up to two days, or in the refrigerator for up to four days. If you need to store it for longer, you can freeze it for up to 2-3 weeks.

For the full ingredient amounts and recipe steps for pecan pie with whole pecans, scroll to the recipe card at the bottom of this post.

Recipe FAQs

• This classic pecan pie recipe uses dark Karo syrup, not white Karo syrup.
• Margarine could be substituted for butter, if needed.
• This old-fashioned pecan pie uses whole pecans halves. If you want to substitute broken pecans for pecans halves, use 1 cup of broken. Use chopped pecans, if desired.
• The sugar and Karo syrup will cause the top to get really brown, almost burnt if you don’t watch it. Cover the entire pecan pie with a piece of aluminum foil tented over top about half way through baking.
• Let cool on a rack before cutting. If you cut it right out of the oven, the center will be runny. Serve warm (not hot) or at room temperature.
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Why is my pecan pie runny?

There are a couple reasons your pecan pie might be runny.

First, you may not have cooked it long enough. To check for the doneness of a pecan pie, insert a knife into the pie half way between the edge of the pie and the center. If it comes out clean, it’s done.

Secondly, the pie has to cool before cutting to let it finish setting up. Let the pecan pie cool on a rack until slightly warm or room temperature.

Does pecan pie thicken as it cools?

Yes, pecan pie thickens as it cools, so it’s important to let it cool completely before cutting into it.

Can I freeze a pecan pie?

Yes, freezing a prepared pecan pie is a great time-saving trick.

How do you freeze a pecan pie? Prepare the pie according to the recipe instructions, and let cool completely. Seal tightly in an airtight resealable bag and freeze for up to 2 to 3 weeks.

Old Fashioned Pie Recipes

Grandma’s Strawberry Pie

Zucchini Cream Pie

Rhubarb Pie with Strawberry Jello

Grandma’s Lemon Meringue Pie

Southern Sweet Chocolate Pie

Our Favorite Pecan Recipes

Pecans are THE nut of choice in our family. Our mom used to by them by the box to have on hand for holiday (and everyday) baking. Here are some of our favorite recipes featuring pecans.

• Pecan Bars with Toffee
• Grandma’s Butterscotch Rolls with Pecans
• Crock Pot Glazed Pecans
• Pineapple Cheeseball Covered with Pecans
• Sweet Maple Bars with Pecans OR Walnuts