This homemade pecan pie for Thanksgiving utilizes Karo® syrup, a popular pie-making ingredient.
Growing up, pies and desserts were my favorite part of Thanksgiving. Until recently, I didn’t know how to make a pecan pie, but I finally got over that hurdle. That said, I did look for one of the easier recipes.
Aside from Karo® syrup, this homemade pecan pie recipe calls for the freshest eggs — something you can find in Boise at Stonehenge on Overland — sugar, butter and some vanilla. And for an extra treat, you can make some salted caramel sauce or homemade chocolate sauce to drizzle over the top. Add vanilla ice cream or homemade whipped cream on the side, and you have a delicious Thanksgiving pie recipe that’s sure to be a hit this year and every year.
- 1 c. Karo® Syrup
- 3 eggs
- 1 c. sugar
- 2 Tbsp. melted butter
- 1 tsp vanilla extract
- 1½ c. (6-oz) pecans
- 1 (9-inch) unbaked or frozen* deep-dish pie crust
- Allow the oven to heat at 350 degrees.
- Get out a medium bowl and add the eggs, butter, corn syrup and vanilla. Stir with a spoon.
- Pour the homemade pecan pie mixture into the pie crust.
- Bake the pecan pie for an hour or so. It’s done when the center is 200 degrees.
- Allow the pie to cool on a wire rack for 2 hours before you serve it.
- If you use a frozen pie crust, bake that first follow the instructions on the package before you add the pecan pie filling.
- Test the center of the pie. If it springs back to its original form after you touch or tap it, it’s done.
- Serves 8 people.
- Learn how to make vanilla ice cream by watching the video at the top of the screen.
- Click on this link to get some tips for serving pie.