This classic pecan pie recipe combines eggs, corn syrup, vanilla, lots of pecans, and is baked to a burnished golden brown.
Ingredients
- 1 cup Karo Light or Dark Corn Syrup
- 3 large eggs
- 1 cup sugar
- 2 tablespoons butter , melted
- 1 teaspoon pure vanilla extract
- 1.5 cups (6 ounces) pecans
- 1 unbaked deep dish pie crust , 9 inch
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Mix corn syrup, eggs, sugar, butter, and vanilla together in a large bowl using a spoon; stir in pecans. Pour into pie crust.
-
3
Bake in the preheated oven for 60 to 70 minutes. The pie is done when the center reaches 200 degrees F (95 degrees C). Tap the center surface of the pie lightly; it should spring back when done. If the pie crust is getting too brown, cover the edges with foil.
-
4
Cool for 2 hours before serving.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Homemade Reese's Peanut Butter Ice Cream
This ice cream is delicious, creamy and full of flavor. It's a crowd favorite. . . give it a try!
Vegan Butternut Squash Soup with Almond Milk
This is a rich and savory vegan butternut squash soup with almond milk recipe to make for lunches during the week or for the beginning of a delicious meal. For added richness, I prefer to roast the squash in the oven for 30 minutes before adding to the soup stock. Other fall squash varieties work well, too, but my favorite is butternut. Garnish soup with fresh parsley.
Gluten-Free Pumpkin Cookies
A soft gluten-free pumpkin cookie with a light flavor of spices to make this a very decadent treat for dessert.