- 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 karosyrup.com.