Classic Southern Karo Pecan Pie
Indulge in the rich, buttery flavors of our Classic Southern Karo Pecan Pie. This delightful dessert features a perfect balance of sweetness from dark Karo syrup, combined with the nuttiness of chopped pecans for a uniquely satisfying texture. With every slice, experience a heavenly blend of creamy filling and crunchy toppings, making it an irresistible addition to any holiday or family gathering. Serve it warm or at room temperature, and watch it become a beloved favorite like it has for generations.
6
Servings
417
Calories
8
Ingredients
Ingredients
Eggs
4 (beaten)
Sugar
1 cup (granulated)
Dark Karo Syrup
1 cup (lightly stirred)
Butter
1 tablespoon (melted)
Salt
1/2 teaspoon (fine)
Vanilla Extract
1 teaspoon (pure)
Pecans
1 cup (chopped)
Whole Pecans
as needed (for decorating)
Instructions
1
Preheat your oven to 300°F (150°C).
2
In a large mixing bowl, beat the eggs until well blended.
3
Gradually add in the sugar and dark Karo syrup. Continue beating until the mixture is smooth and fully incorporated.
4
Melt the butter and stir it into the mixture along with the salt and vanilla extract.
5
Fold in the chopped pecans gently until evenly distributed.
6
Pour the filling into an unbaked pie crust, smoothing it out with a spatula.
7
Decorate the top with whole pecan halves, arranging them evenly for a beautiful presentation.
8
Bake the pie in the preheated oven for approximately 45 minutes, or until the filling is set and the top is golden brown.
9
Remove from the oven and allow the pie to cool before slicing to serve.
Nutrition Information
20g
Fat
58g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Classic Southern Karo Pecan Pie.
What is the primary sweetener?
The primary sweeteners used are one cup of Dark Karo Syrup and one cup of granulated sugar.
How many eggs are required for this pie?
This recipe requires 4 beaten eggs.
What oven temperature is used for baking?
The oven should be preheated to 300°F (150°C).
How long should the pie bake?
The pie should bake for approximately 45 minutes until the filling is set.
Is the pie crust pre-baked?
No, the filling should be poured into an unbaked pie crust.
How many servings does this recipe make?
This recipe makes 6 servings.
How many calories are in a serving?
There are 417 calories per serving.
How much butter is needed for the recipe?
You need 1 tablespoon of melted butter.
How are pecans used in the filling?
One cup of chopped pecans is folded into the filling mixture.
How are the whole pecans used?
Whole pecan halves are used to decorate the top of the pie for a beautiful presentation.
How much sugar is required?
The recipe calls for 1 cup of granulated sugar.
What amount of vanilla extract is used?
The recipe uses 1 teaspoon of pure vanilla extract.
How much salt is included?
The recipe includes 1/2 teaspoon of fine salt.
How should the pie be served?
The pie can be served warm or at room temperature.
What is the texture of the pie?
The pie features a heavenly blend of creamy filling and crunchy pecan toppings.
What food category does this recipe fall under?
This recipe is categorized as a Pie.
What is the fat content per serving?
Each serving contains 20g of fat.
How many carbohydrates are in each serving?
There are 58g of carbohydrates per serving.
How much protein is in a slice?
Each slice contains 5g of protein.
How many total ingredients are in this recipe?
There are 8 distinct ingredients listed in this recipe.
How should the eggs be prepared?
The eggs should be beaten in a large mixing bowl until well blended.
When should the sugar and syrup be added?
Gradually add the sugar and dark Karo syrup to the eggs and beat until the mixture is smooth.
When is the butter incorporated into the mixture?
Melted butter is stirred in after the sugar and syrup mixture is fully incorporated.
How do you decorate the top of the pie?
Arrange whole pecan halves evenly on top of the filling before baking.
When should you slice the pie?
You should allow the pie to cool before slicing to serve.
What is the visual cue that the pie is done?
The pie is ready when the filling is set and the top is golden brown.
Can I substitute the syrup type?
The recipe specifically calls for Dark Karo Syrup for its rich, buttery flavor.
What type of salt should be used?
The recipe specifies using 1/2 teaspoon of fine salt.
What type of vanilla extract is recommended?
The recipe recommends using pure vanilla extract.