Friday, December 14, 2012

Pecan Pie

My grandparents used to snowbird in Florida every year. New England weather was just too much for them.
One year my Nana sent me up a whole bag of unshelled pecans.
My roomate and I looked at each other and were just like "uuummmm".

Pecan pie was what we decided on. Neither of us had made any before, but we knew it had Karo Syrup in it.
Off to the grocery we went, found a bottle of Karo, and just followed the recipe on the back.

It came out so perfect. Gooey inside, crunchy nut crust, and so sweet it hurt our know, like every awesome pecan pie!
To this day, I still swear by this first recipe, it's the my go-to every year.

1 Cup Karo syrup
3 Eggs
1 Cup sugar
2 Tablespoons butter, melted
1 Teaspoon vanilla
6 oz Pecans
1 Pie crust

1. Preheat oven to 350
2. Mix first 5 ingredients
3. Stir in pecans
4. Pour filling into crust
5. Bake for 60-70 minutes
6. Cool before serving

Print me!

Here is the original Karo recipe.


  1. I love the pie and thanks for sharing the recipe at C&C with J&J.

  2. YUM!

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

    Thanks for joining Cooking and Crafting with J & J!

  3. Classic recipes really are the best! Your Pecan Pie recipe sounds fantastic. Pecan is definitely one of my favourite fall pies. Sharing on Twitter. Thank you so much for sharing with us at The Hearth and Soul Link Party, Jay.

  4. Yum! I love pecan pie; one year I found a recipe for pecan pie that called for a cup of chocolate chips. Talk about so sweet!! But I loved it.