Best Pecan Pie…EVER

DSC_0762I’m not sure there’s much I need to say past the title. Once you make this pie, the taste speaks for itself! I started making this pie a few years back when I traveled with the mister and wanted to impress his family during Thanksgiving. Thankfully, this little wonder earned a spot in both their hearts and their stomachs and I was welcomed with open arms and second helpings into the family. If you need a “recipe to impress”, I suggest giving this little ditty a try but the clincher is to make your own homemade pie crust as well! You can find my homemade pie crust recipe HERE. If possible, give it a try at home before you’re under the pressure to cook and impress!

Pecan Pie

Makes filling for one pie
Prep:15 mins |Cooking: 60-70 mins

  • 1 cup Karo® Light
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon Vanilla Extract
  • 1-1/2 cups (6 ounces) pecans
  • 1 (9-inch) pie crust (homemade recipe HERE)

Preheat oven to 350°F.
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.


Pie is done when center reaches 200°F. Tap center surface of pie lightly , if it’s done the center should spring back when pressed.

If pie crust is over browning, cover edges with foil.


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