Southern Pecan Pie with Karo Syrup
Enjoy an Easy Pecan Pie Recipe That Will Impress Holiday Guests
Nov 20, 2008
If you have never eaten a homemade pecan pie, then you have not really had pecan pie. They do sell pecan pies in the stores, and some restaurants have pecan pies, but they do not meaure up to the ones mixed up and baked in your kitchen.
Although pecan pies taste just this side of heaven and many people think they’d never be able to make a really good holiday pie, pecan pies are not really hard to make.
The hardest part of a pecan pie would be making a homemade crust, but the roll out crusts in the refrigerator section of the grocery take care of that. OK. That may be cheating, but the roll out crusts are hard to beat (unless you’re really good with pastries). Frozen pie crusts are also fine but not as good as the roll out crusts.
Once you have the crust (from scratch or store bought), you just mix up the base for the pecan pie. Then, hand place the nuts or just stir them in. Either way works.
The only real problems with pecan pies are that they may not set when cooking. The two main reasons for that are old Karo syrup. Do not use the bottle from last year. Something about it sitting there does something to the syrup. Also, do not try to double the recipe. Mix each pie up separately. When you try to double, the ratios seem to go South (pun intended), but that’s not good. The pecan pie base just doesn’t work out when you double this classic Karo pecan pie recipe.
Classic Southern Pecan Pie
- 1/2 cup sugar
- 1/4 cup butter (softened)
- 1 cup corn syrup (Karo brand is the most common)
- 1/4 tsp salt
- 1 tsp vanilla flavoring
- 3 eggs
- 1 to 1 1/2 cups pecans
- 1 9-inch pie shell (deep dish is best)
Directions:
- In a medium sized mixing bowl, cream the sugar and butter well. The sugar and butter should have a nice creamy texture.
- Add the Karo syrup, salt, and vanilla. Mix again.
- Add eggs one at a time and mix after each one.
- Pour the syrup mixture into the uncooked pie crust.
- Arrange pecan pieces on top in a circular pattern, or you can stir those in with the Karo syrup mixture in the mixing bowl. If you are using pecan pieces versus whole nut half pieces, then stirring in is easier. The nuts rise to the top in any case. If you have large nut pieces, you can get a prettier pattern with hand placing them.
- Bake the pecan pie in preheated oven at 350 degrees F for around 45 minutes. The pie should be fairly solid with maybe a little give in the middle when it’s done. If it is still soupy when you tap the top with your finger, then cook longer.
Other Favorite Southern Holiday Dessert Recipes:Southern Red Velvet Cake - This beautiful red cake is perfect for the holidays. This is a very traditional southern version of the Red Velvet Cake, and it's hard to find anyone who does not love this holiday cake.
Southern Pumpkin Pie Recipe - Is it really a holiday without a pumpkin pie? Well, it can be. It's sure hard to beat this yummy pumpkin pie.
Sugar Cookies (for Santa) - If you've been looking for the great sugar cookies that are kind of puffy but don't crumble and are easy for kids to frost, this is the one. They taste wonderful too.
Grandma's Banana Pudding - This is NOT your typical banana pudding. This is the REAL thing. The pudding is made from scratch (not that difficult). The result is a dessert that is always a hit no matter what time of the year.
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