Classic Pecan Pie

A classic! This recipe has been one of my favorites for years. It’s simple, elegant and is consistently good. Use it for your holiday baking or anytime you want to serve something special for  dessert!



1 cup Karo Dark Corn Syrup

3 eggs

1 cup sugar

2 tablespoons butter, melted

.25 teaspoon of Spice Islands Pure Vanilla Bourbon Extract

5 cups (6 oz.) pecans

1 9-inch unbaked deep-dish pie crust.


Preheat oven to 325 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 (follow tips for doneness below). Cool for 2 hours on wire rack before serving.

To use prepared pie crust: place cookie sheet in oven and preheat as directed. Pour filling into crust and bake on a preheated cookie sheet.

Recipe Tips: pie is done when the center reaches 200 F. Tap the center surface of the pie lightly – it soul spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If crust is over-browning, cover edges with foil.

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