Yields: 8-12 slices
A classic Southern pecan pie just like Grandma used to make! Made with toasted pecans and plenty of gooey goodness. A simply delectable Thanksgiving dessert that is easy to make.
15 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
- 1 unbaked pie crust - 9 inch
- 1 cup Karo (light or dark) Syrup
- 1 cup granulated sugar
- 3 eggs
- 2 1/2 tablespoons butter, melted
- 1 1/4 teaspoon vanilla
- 1 tablespoon cornstarch
- 1 cup whole pecans
- 1 cup whole pecans, chopped
Preheat oven to 350 degrees F.
In a medium bowl, combine karo syrup, vanilla, eggs, butter, sugar, and cornstarch and stir until smooth.
Next, mix in chopped pecans and directly pour into the prepared pie crust. Arrange whole pecans around the edge in circles.
Bake in the oven for 45-50 minutes. Use foil to avoid over browning of the crust by covering.
Bake for another 10-15 minutes or until the filling is slightly jiggly.
Cool completely before serving. Top with cool whip if desired.