Classic Pecan Pie Recipe (2024)

FAQs

Is light or dark Karo syrup better for pecan pie? ›

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

Pecan pie is a delightful concoction of pecan nuts mixed with a rich, caramelly filling made from eggs, butter, corn syrup, and sugar. The earliest pecan pie can be traced all the way back to the late 1800s, but it really peaked in the early 20th century when Karo™ syrup printed a pecan pie recipe on its bottles.

Here's the thing to remember: If you're filling hasn't set, it means the bottom of the pie crust isn't fully cooked, either. You can prevent the outer crust from further darkening (or even burning) by covering it with aluminum foil or -- more attractively -- with what's known as a pie ring or shield.

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.

Baking your pie on a stone or steel provides direct bottom heat which helps cook the crust to a crisp golden brown.

Cook pecan pie too much and it'll crack and be dry. Underbake it and it will be watery and runny. You want to cook pecan pie to an internal temperature of 200°F. Use a digital thermometer to make this easy.

Pecan pies can stay on the counter for up to two hours before they need to be refrigerated, according to the FDA. After two hours at room temperature, your food is at risk for harmful bacteria growth. The FDA recommends you store foods at or below 40 degrees F (4 degrees C).

Eggs are a common ingredient in these pie fillings because they contribute to the custard-like texture and provide structure when cooked. The proteins in eggs coagulate during baking, resulting in a thickened and set filling. Therefore, the correct answer is option A. Eggs.

Karo light corn syrup is a mixture of corn syrup and is flavored with salt and pure vanilla. It is clear and colorless, with a moderately sweet flavor. Karo dark corn syrup is a mixture of corn syrup and a small amount of refiners' syrup (a cane sugar product with a molasses-like flavor).

Can I use golden corn syrup instead of light? ›

Light Corn Syrup Substitute

The best light corn syrup substitutes are golden syrup, brown rice syrup, golden or amber maple syrup, agave, tapioca syrup, simple syrup, and light honey.

A soupy pecan pie filling can be fixed by covering the crust in foil and popping it back into the oven at around 325 degrees Fahrenheit for approximately 20 to 30 minutes.

A hard pecan pie means it was cooked too long. Again, bake the pie just until the filling is set and registers 200 degrees on an instant read thermometer. You can also try covering the top of the pie with a piece of aluminum foil for the last 10-15 minutes of the baking time and/or baking the pie on a lower rack.

Typically, light corn syrup is used when a delicately sweet flavor is desired, such as in fruit sauces and jams. Karo light corn syrup is made with real vanilla. Dark corn syrup is made with refiners' syrup, a type of molasses. With its more robust flavor and color, it is ideal for many baked goods.

Again, if you use dark brown sugar, you will find a stronger flavor and the higher acidity will impact the rise, causing a higher rise or wider spread. That being said, if the recipe only calls for a small amount of brown sugar, it may not impact the final product.