This Karo Syrup Pecan Pie recipe is so good it has been handed down from generation to generation in our family. This was my great-great-grandmother’s favorite pie. She would make it for all of her family reunions and now has been passed down to me through my grandmother. I hope you enjoy this season and all its traditions as much as I do.
Grandma’s Pecan Pie
- pie pan
- 8 Oz. Shelled Pecans
- 1 Unbaked pie shell
- 1 Cup Brown sugar
- 1 Cup Karo syrup Dark or light
- 1 tbsp Vanilla
- 1 Pinch Salt 1tsp
- 3 eggs
- Preheat oven to 300°F
- Beat eggs well, then Beat in sugar and syrup and vanilla and salt.
- Pour into pie shell and place nuts on top of the mixture.
- Bake in a slow oven until firm. (60-70 min.)
Here is a link to our Double Pie Crust Recipe.
This recipe will make 2 pie crusts.
- Rolling Pin
- 2 pie tins
- 2 ½ cups All-purpose flour
- 3 tbsp. Sugar
- 1 tsp. Salt
- 1 cup cold unsalted butter grated
- 8- 12 TBSP Cold water
- Grate the frozen butter.
- In a large mixing bowl measure the flour, sugar, and salt. Add in the cold grated butter and fluff with a fork till the butter is in pea-sized pieces (it will look crumbly still)
- Add the cold water in a few tablespoons at a time till a dough forms.
- Remove the dough from the bowl and knead lightly until a nice ball forms. Cut dough in half, wrap tightly with plastic wrap, and refrigerate for at least one hour.
- Thoroughly clean and dry your countertops.
- Lightly dust with extra flour. (Sometimes I will lay down a large piece of plastic wrap before doing this to make clean up a little easier.)
- Roll the dough starting from the center outwards. Pick up the dough in between rolls and rotate. This ensures there is no sticking to the countertop and will help you roll a rounder pie dough. If it is sticking slightly add a dust of flour and continue until the dough is large enough for the desired pie tin.
- Flip the tin over on top of the dough to measure. It's best to have a few inches of overhang.
- Carefully using your hands and the rolling pin, pick up the dough and place it in the pie tin.
- Gently lift the overhang as you press the dough to fit into the corner edge of the pans. This will help prevent tearing.
- Trim or crimp the edges to the desired design.
- Fill with desired fillings and Bake!
- Baking time will vary depending on fillings.
Mastering the Art of Crafting a Divine Karo Syrup Pecan Pie: Your Ultimate How-To Guide
Are you ready to embark on a delectable journey that will not only tantalize your taste buds but also earn you the title of “Master Baker”? Look no further than our expert guide to crafting the perfect Karo Syrup Pecan Pie. This timeless dessert is more than a recipe; it’s a celebration of flavors, textures, and culinary artistry. Whether you’re a seasoned pro or a baking newbie, we’ve got you covered. Let’s dive into the scrumptious details of mastering the art of Karo Syrup Pecan Pie.
Karo Syrup Pecan Pie Recipe: A Symphony of Sweetness
Picture this: a golden-brown pie crust cradling a luscious filling of Karo Corn Syrup, eggs, sugar, and the star ingredient—pecans! This pie is not just a dessert; it’s a masterpiece that balances gooeyness and crunch in every bite. The secret? Our carefully curated recipe guarantees success every time you bake. So, roll up your sleeves, preheat your oven, and let’s get started!
Serving Suggestions: A Slice of Heaven
As your Karo Syrup Pecan Pie emerges from the oven, you’re faced with a mouthwatering dilemma—do you dig in immediately or exercise a bit of patience? Whether you opt for a warm slice or let it cool to room temperature, one thing’s for sure: this dessert is best enjoyed with a dollop of freshly whipped cream or a scoop of velvety vanilla ice cream. Each bite is a symphony of textures and flavors that’s bound to make your taste buds dance.
If you want a less traditional pie try this Chocolate Pecan Pie:
FAQs (Frequently Asked Questions)
How can I avoid a soggy pie crust?
To ensure a crisp crust, blind-bake it before adding the filling. Line the crust with parchment paper, fill it with pie weights or beans, and bake for a few minutes. This creates a barrier that prevents sogginess.
Can I use light corn syrup instead of dark?
Absolutely! Light corn syrup offers a milder flavor profile, but dark corn syrup adds a rich depth of taste. Choose based on your preference.
How do I know when the pie is done baking?
The pie is ready when the edges are set, and the center jiggles slightly when shaken. Insert a toothpick—it should come out mostly clean.
Can I experiment with different nuts?
Certainly! While pecans are traditional, feel free to use walnuts or almonds for a delightful twist.
Should I refrigerate leftover pie?
Yes, refrigerate any remaining pie to maintain its freshness. Cover it well with plastic wrap or foil.
Can I freeze the pie?
Absolutely! Wrap it tightly with plastic wrap and foil before freezing for up to a month. Thaw it in the fridge before indulging.
Conclusion: Your Journey to Pecan Pie Perfection
Congratulations, you’ve just unlocked the secrets to baking an extraordinary Karo Syrup Pecan Pie! With each slice, you’re not just savoring a dessert—you’re indulging in a culinary masterpiece that’s been cherished for generations. As you relish the symphony of flavors, take pride in your baking prowess. Your kitchen has transformed into a haven of sweet delights, and your taste buds are forever grateful for the magic you’ve created. So go ahead, bake, savor, and share your Karo Syrup Pecan Pie masterpiece.