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Old Fashioned Pecan Pie is a classic pecan pie recipe with dark corn syrup (Karo).
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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. 
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: classic pecan pie, old fashioned pecan pie, pecan pie with dark corn syrup, pecan pie with whole pecans
Servings: 8 servings
Author: Barbara

Ingredients

  • 1 pie crust (9-inch)
  • 3 eggs
  • 2/3 cup sugar
  • 1 cup dark corn syrup (Karo)
  • 1/2 teaspoon salt
  • 1/3 cup butter, melted
  • 1 1/4 cups pecan halves

Instructions

  • Preheat oven to 375 degrees F. Prepare single pie crust (homemade, frozen or refrigerated).
  • Beat eggs until frothy.
    Old Fashioned Pecan Pie is a classic pecan pie recipe with dark corn syrup (Karo).
  • Add sugar, dark corn syrup and salt and mix. Beat in melted butter.
    Old Fashioned Pecan Pie is a classic pecan pie recipe with dark corn syrup (Karo).
  • Stir in pecan halves.
    Old Fashioned Pecan Pie is a classic pecan pie recipe with dark corn syrup (Karo).
  • Pour into prepared pie crust.
    Old Fashioned Pecan Pie is a classic pecan pie recipe with dark corn syrup (Karo).
  • Bake for 40 to 45 minutes or until a knife inserted half way between edge and center comes out clean. Tent entire pie with foil half way through cooking to prevent it from getting too dark.
    Old Fashioned Pecan Pie is a classic pecan pie recipe with dark corn syrup (Karo).
  • Let cool on rack before serving. Serve warm or room temperature.
    Old Fashioned Pecan Pie is a classic pecan pie recipe with dark corn syrup (Karo).

Notes

  • This classic pecan pie recipe uses dark Karo syrup, not white Karo syrup.
  • Margarine could be used for butter, if needed. 
  • This old fashioned pecan pie uses whole pecans. If you want to substitute broken pecans for whole pecans, use 1 cup of broken. 
  • 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. 
  • For make-ahead pecan pie, seal prepared and cooled pecan pie in airtight resealable plastic bag and freeze for up to 2 to 3 weeks. 
  • Love pecans? Try these Glazed Pecans.