Classic Pecan Pie
Savor the classic pecan pie, a beloved Southern dessert. Made with Karo syrup, brown sugar, and pecans, it’s a holiday treat that’s sure to please.
The pecan pie is one of the South’s favorite holiday desserts. It is loaded with flavor and texture, and it is absolutely delicious with ice cream or a big dollop of whipped cream. Use our favorite pâte brisée crust or your own recipe, or use convenient refrigerated pie pastry sheets.
This is the classic Karo syrup pecan pie. It’s a simple mixture of light corn syrup, brown sugar, eggs, pecans, and butter and vanilla extract for flavor. I Like using pecan halves and arranging them in a decorative way, but coarsely chopped pecans will also work. For slight molasses flavor, I use dark brown sugar.
Classic Pecan Pie
Savor the classic pecan pie, a beloved Southern dessert. Made with Karo syrup, brown sugar, and pecans, it’s a holiday treat that’s sure to please.
Ingredients
- 1 9- inch pie shell, unbaked
- 1 cup light corn syrup
- 3/4 cup dark brown sugar, or light
- 2 large eggs
- 2 tablespoons melted unsalted butter
- 2 teaspoons pure vanilla extract
- 3 cups pecan halves
Instructions
- Prepare a pie crust either from scratch or with refrigerated pie pastry. Chill while making the filling.
- Preheat the oven to 350 F.
- Whisk the corn syrup with the brown sugar, eggs, melted butter, and vanilla in a large bowl until well blended.
- Add the pecans and mix until incorporated in the syrup mixture.
- Pour the pecan mixture into the pie shell and gently spread.
- Bake for 1 hour to 1 hour and 10 minutes, checking the crust for browning after about 50 minutes. Protect the crust with a pie shield or foil if necessary. When done, the edges of the pie will be bubbling and the crust should be golden brown.
- Transfer the baked pie to a rack to cool to room temperature, then refrigerate the pie for an hour or two until cool enough to slice.
- Serve pecan pie with ice cream or a dollop of whipped cream.
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