Karo Pecan Pie Recipe
Step 4 cool for 2 hours before serving.
Karo pecan pie recipe. Cream butter and brown sugar in a large mixer bowl. Place the baking sheet with the filled pie crust into the preheated oven. Bake on center rack of oven for 60 to 70 minutes see tips for doneness below.
Substitute 3 4 cup dark corn syrup for the 1 cup maple flavored syrup. I used light karo syrup in this pie. Mix corn syrup eggs sugar butter and vanilla using a spoon.
Cool for 2 hours on wire rack before serving. A classic thanksgiving dessert this gooey pecan pie recipe is los angeles chef lee hefter s favorite. In a large mixing bowl mix the eggs corn syrup sugar melted butter and vanilla until thoroughly combined.
Bake in 350 180 oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Mix until smooth and well combined. Add the pecans and stir.
Arrange the pecans in the bottom of the unbaked pie. In a large bowl stir first 5 ingredients until well blended. Pour into the chilled pie shell and spread around the pecans to create an even filling.
The subtle sweetness of the karo corn syrup is what really sets this recipe apart from the rest. Add corn syrup sugar butter and salt. Preheat the oven to 350f toast the pecans for a few minutes in the oven being careful not to scorch them.