Pecan Pie


  • 1 cup Karo Light Corn Syrup
  • 3 eggs
  • 1/2 cup sugar
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1-1/2 cups pecans
  • 1 unbaked 9-inch deep dish pie crust (we always use GlutenFree Bakehouse Pie Shells)

Preheat the oven to 325°F. Stir the corn syrup, eggs, sugar, butter, and vanilla extract in a large bowl. Mix in the pecans. Pour this mixture into the pie crust. Bake for 60-65 minutes. Remove pie before it blackens. When tapping the center of the pie lightly, the center should spring back up if the pie is done. Cool for about 2 hours and store in the refrigerator.

Recipe modified from



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