So, my family acquired a very large amount of pecans. I’m not sure how, but it’s certainly not unusual in Louisiana where pecans are plentiful!
After making the pumpkin pie for Christmas, I decided that I wanted to make another pie, but I didn’t want to make an extra trip to the grocery store to pick up any ingredients. Luckily, we already had everything that I needed to make a pecan pie.
We used the recipe on the back of the Karo syrup bottle. According to my mom, everybody uses the recipe on the back of the Karo syrup bottle!
Like pumpkin pie, this recipe could not be easier! You just mix all of the ingredients together and pour them into a partially-baked pie shell (or unbaked pie shell if you are using a store bought pie shell).
Recipe-Classic Pecan Pie
1 cup light or dark corn syrup
1 cup of sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 and 1/2 cups pecans, chopped in halves and quaters
1 unbaked 9″ deep dish pie crust (or 1 partially-baked 9″ pie crust if homemade)
1. Preheat oven to 350 F.
2. Mix the corn syrup, eggs, sugar, melted butter and vanilla extract with a spoon. Stir in pecans.
3. Bake on center rack for 60-70 minutes (the pie is done when: the center springs back after being given a light tap).
4. Cool on wire rack for at least 2 hours.
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