Karo Pecan Pie

Traditional Pecan Pie made the southern way with Karo syrup it's the perfect Thanksgiving Pie

Karo Pecan Pie is my father’s favorite pie over the holidays. His mother made it every year for Thanksgiving and it is a yearly tradition in my house as well. This ooey gooey pie is so wonderful and the nutty sugary smell of it just says Thanksgiving to me.Traditional Pecan Pie made the southern way with Karo syrup it's the perfect Thanksgiving Pie

Before my grandmother died she make bought a journal and copied her favorite recipes into it so when I got married I would have it.  I am so lucky to have this because she died a long time before I did get married. This recipe is hers and will always be special to me. It’s real southern pecan pie!

This Karo Pecan pie is made with dark Karo Syrup but you can also make it with light. Try both and see what you prefer.

Make a homemade crust or use store-bought like I do. I”m just not a dough maker, I’ve never gotten it to turn out well and using a store bought crust is not a bad think. I do prefer Marie Callender’s refrigerated pie crusts, They are lighter and flakier than others. When you get ready to put it in the oven you need to cover the crust edges with aluminum foil or a pie crust shield. I like the Talisman pie crust shield because it’s silicone and adjustable to different pie pans so you just need one no matter what size pie you make.Traditional Pecan Pie made the southern way with Karo syrup it's the perfect Thanksgiving Pie

You can leave the nuts in halves or chop them as I did in this one. It’s whatever your personal preference is. The pecans get roasted while it bakes. The pecans rise to the top and leave an amazing sugary rich pie filling in between the pecans and the crust. It’s amazing and is the perfect pie for your the holidays. What’s your favorite pie for the holidays?

 If you need more great Thanksgiving recipes make sure to check out Miss Information’s Complete Guide to Thanksgiving.  It’s got lots of great ideas for your Thanksgiving meal planning including table decorations and more.

5 from 1 vote
Traditional Pecan Pie made the southern way with Karo syrup it's the perfect Thanksgiving Pie
Karo Pecan Pie
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
My Grandmother's Karo Pecan Pie was a must at the holidays and my fathers favorite pie
Course: Dessert
Servings: 8
Author: Kelley @ Miss Information Blog
Ingredient List
  • 3 eggs slightly beaten
  • 1 cup red Karo that is her term it means dark
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup sugar
  • 2/3 cup chopped pecans or I prefer 1 cup pecan halves
  • 1 9 " unbaked pie shell
  1. Mix all ingredients together adding the nuts last.
  2. Pour into a 9" unbaked pie shell.
  3. Place a crust shield around the exposed crust or you can make one with tinfoil. This will keep your crust from burning.
  4. Bake in a 450 degree oven for 10 minutes.
  5. Reduce the heat to 350 degrees until a knife blade inserted comes out clean. (about 30 minutes)
Recipe Notes

Don't overbake it or it will turn out like hard pecan candy on top.




5 Responses

  1. Linda Czuba says:
    I came across this recipe that was written out, by my Grandmother, years ago. I had wondered why other recipes had butter added and yet, this one did not. It is also baked the same process-start with 450° for 10 minutes, turning it to 350° and baking until a knife inserted, comes out clean. It must be the southern influence! Thanks for posting this particular recipe.
  2. Oh my goodness! Karo Syrup Pecan Pie? You have got to be from the South! Pinning and making soon! I would love for you to share this post at my Show Me Saturday party this weekend! We go live Saturdays at 7:00 am EST. My readers would love this! ~ Ashley
    1. Ha yes Ashley Georgia! Missed it this week but will try to link it up next week. Thanks for the invite!
  3. Elaine @cookinandcraftin.com says:
    This is my favorite pie at Thanksgiving time too!! Thanks for sharing...now I have a recipe to try!!

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