The Karo Syrup pecan pie recipe is the classic pecan pie recipe. Why settle for anything else?
Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that’s about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.
Chocolate Pecan Pie Variation
To make a chocolate pecan pie, stir 2 ounces semi-sweet OR bittersweet chocolate, melted, into the pie filling mixture before you stir in the pecans.
Karo Syrup Pecan Pie
It may be the best pecan pie recipe in the world. It’s definitely the easiest pecan pie recipe. The only question it needs to answer once and for all is what color corn syrup you should use. But I digress; we’ll get to that in a minute.
I think a lot of people are intimidated by the idea of making a pecan pie from scratch. And by “from scratch,” I mean even with using a frozen pie crust rather than making your own. People can’t wrap their heads around how all those pecans end up in a perfect layer without some kind of magic happening. Luckily, the magic is pure slight of hand—it’s only the illusion of hard work and skill.
A pecan pie is just a stir and a pour away. Truly. You put corn syrup, sugar, eggs, vanilla, and melted butter in a bowl, stir it up, add pecans and stir again, then pour the whole thing in a pie crust. Then bake it. How do you know when a pecan pie is set? A pecan pie is set when the temperature in the middle of the pie reaches 200°F. Then, take it out and let it cool for 2 hours to fully solidify.
How to Make the Perfect Southern Pecan Pie – Karo Syrup – No Fail Pecan Pie Recipe
FAQ
Which is better light or dark Karo syrup?
Why is my Karo pecan pie runny?
How do you keep pecan pie from getting soggy?
How do I substitute light Karo syrup for dark?
How to make Karo syrup pecan pie?
Karo Syrup Pecan Pie Recipe is a classic and delicious recipe. The rich taste of karo syrup combined with pecans and more result in the best dessert. Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, stir together the corn syrup, eggs, sugar, butter and vanilla extract. Then gently stir in the pecans.
Should I use dark corn syrup or light corn syrup for pecan pie?
Dark corn syrup gives you a more robust, caramel-like sweetness from the molasses, while light corn syrup gives you a lighter, vanilla-like sweetness. I usually prefer to use dark corn syrup because I love the caramel notes it adds, but I also love using light corn syrup for pecan pie. Try both and see which one you prefer!
Does Karo affect pecan pie?
Karo is said to have a sizable impact on both the texture and taste of pecan pie, which explains why it’s synonymous with the recipe. Because pecan pie is all about the pecans, a mild sweetening agent is the best choice to ensure the inherent flavors of the dish take center stage.
How do you make a pecan pie taste better?
Toast the pecans to get the most flavor. Use light brown sugar so it adds flavor but doesn’t overpower the flavor of the pie. I prefer light corn syrup for my pecan pie but dark corn syrup is fine – it gives a more pronounced flavor. Once you put the filling together bake it immediately or it will sort of separate when baking.