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.
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.
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?
- 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
Mix all ingredients together adding the nuts last.
Pour into a 9" unbaked pie shell.
Place a crust shield around the exposed crust or you can make one with tinfoil. This will keep your crust from burning.
Bake in a 450 degree oven for 10 minutes.
Reduce the heat to 350 degrees until a knife blade inserted comes out clean. (about 30 minutes)
Don't overbake it or it will turn out like hard pecan candy on top.