Chef Mia

Southern Pecan Pie Recipe with Karo Syrup

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Southern Pecan Pie Recipe with Karo Syrup

  • Author: Chef Mia
Print Recipe

Description

This old-fashioned southern pecan pie recipe is the holiday classic that everyone loves with plenty of crunchy pecans surrounded by gobs of sweet goo. AND you’ll learn the secret to never over or under-baking this classic southern dessert again!

Ingredients

Scale
  • 1 cup corn syrup, white or light – I used Karo
  • 3 eggs, room temperature
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 3 tablespoons butter, melted and cooled
  • 1 teaspoon vanilla extract
  • pinch kosher salt
  • 1–½ cups pecans , toast pecans then finely chop ½ cup, coarsely chop ½ cup, and leave ½ cup in halves
  • 1 9-inch pie crust, unbaked

Instructions

  1. Fit the pie dough into a 9-inch pie pan and pop it in the freezer.
  2. Preheat the oven to 350F.
  3. Toast the pecans for a few minutes in the oven being careful not to scorch them; set aside.
  4. Mix the eggs well, add the corn syrup and melted butter.
  5. Add the white sugar, brown sugar, vanilla, and salt; beat well.
  6. Stir in the pecans.
  7. Pour the pecan pie filling into the pie shell.
  8. Bake for 1 hour at 350F. You may need to let it bake 5 more minutes. Pie will still be jiggly – it will register 195- 200F on an instant read thermometer when done.
  9. Let come to room temperature. Cover with plastic wrap. Refrigerate overnight!!!!! DO NOT SKIP THIS STEP.

Notes

Store:
Store in the refrigerator, covered in plastic wrap, for 4-5 days. Freeze for up to 3 months.
Tips:

Nutrition

  • Calories: 421kcal
  • Sugar: 58g
  • Protein: 4g

Southern Pecan Pie Recipe with Karo Syrup

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Southern Pecan Pie Recipe with Karo Syrup

  • Author: Chef Mia
Print Recipe

Description

This old-fashioned southern pecan pie recipe is the holiday classic that everyone loves with plenty of crunchy pecans surrounded by gobs of sweet goo. AND you’ll learn the secret to never over or under-baking this classic southern dessert again!

Ingredients

Scale
  • 1 cup corn syrup, white or light – I used Karo
  • 3 eggs, room temperature
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 3 tablespoons butter, melted and cooled
  • 1 teaspoon vanilla extract
  • pinch kosher salt
  • 1–½ cups pecans , toast pecans then finely chop ½ cup, coarsely chop ½ cup, and leave ½ cup in halves
  • 1 9-inch pie crust, unbaked

Instructions

  1. Fit the pie dough into a 9-inch pie pan and pop it in the freezer.
  2. Preheat the oven to 350F.
  3. Toast the pecans for a few minutes in the oven being careful not to scorch them; set aside.
  4. Mix the eggs well, add the corn syrup and melted butter.
  5. Add the white sugar, brown sugar, vanilla, and salt; beat well.
  6. Stir in the pecans.
  7. Pour the pecan pie filling into the pie shell.
  8. Bake for 1 hour at 350F. You may need to let it bake 5 more minutes. Pie will still be jiggly – it will register 195- 200F on an instant read thermometer when done.
  9. Let come to room temperature. Cover with plastic wrap. Refrigerate overnight!!!!! DO NOT SKIP THIS STEP.

Notes

Store:
Store in the refrigerator, covered in plastic wrap, for 4-5 days. Freeze for up to 3 months.
Tips:

Nutrition

  • Calories: 421kcal
  • Sugar: 58g
  • Protein: 4g

Texas Chocolate Pecan Pie

This Texas Chocolate Pecan Pie is a rich and indulgent twist on the classic Southern dessert, featuring a buttery pecan filling swirled with melted chocolate. Perfect for holidays, special occasions, or whenever you crave a decadent treat!

Print

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Texas Chocolate Pecan Pie

  • Author: Chef Mia
Print Recipe

Ingredients

Scale
  • 1 ½ cups pecan halves
  • 1 pre-made 9-inch pie crust (or homemade)
  • ¾ cup granulated sugar
  • ¼ cup light corn syrup
  • ¼ cup unsalted butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • ½ cup semi-sweet chocolate chips
  • ¼ cup heavy cream

Instructions

    Notes

    For a deeper flavor, add 1 tablespoon of bourbon to the filling.
    Toasting pecans before baking enhances their nutty flavor.
    For a firmer set, refrigerate the pie for 1 hour before serving.

    Texas Chocolate Pecan Pie

    This Texas Chocolate Pecan Pie is a rich and indulgent twist on the classic Southern dessert, featuring a buttery pecan filling swirled with melted chocolate. Perfect for holidays, special occasions, or whenever you crave a decadent treat!

    Print

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Texas Chocolate Pecan Pie

    • Author: Chef Mia
    Print Recipe

    Ingredients

    Scale
    • 1 ½ cups pecan halves
    • 1 pre-made 9-inch pie crust (or homemade)
    • ¾ cup granulated sugar
    • ¼ cup light corn syrup
    • ¼ cup unsalted butter, melted
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • ¼ teaspoon salt
    • ½ cup semi-sweet chocolate chips
    • ¼ cup heavy cream

    Instructions

      Notes

      For a deeper flavor, add 1 tablespoon of bourbon to the filling.
      Toasting pecans before baking enhances their nutty flavor.
      For a firmer set, refrigerate the pie for 1 hour before serving.

      Pecan Cheesecake Pie – 365 RECIPES

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      Pecan Cheesecake Pie

      • Author: Chef Mia
      Print Recipe

      Description

      Ever imagined combining the creamy richness of cheesecake with the nutty, caramelized crunch of pecan pie in one glorious dessert? What if you could bake this indulgent treat in just under an hour for a showstopping finale to any meal? Say hello to Pecan Cheesecake Pie! This delightful hybrid features a flaky pie crust, a velvety cheesecake layer, a scattering of chopped pecans, and a sweet, gooey pecan pie topping.

      Ingredients

      • Unbaked Pie Crust (1, 9-inch): Provides a flaky, buttery base to hold the layers (store-bought or homemade).
      • Cream Cheese (1 package, 8 oz, softened): Forms the creamy, tangy cheesecake layer.
      • Granulated Sugar (¼ cup): Sweetens the cheesecake layer without overwhelming its tanginess.
      • Eggs (4, divided): One egg binds the cheesecake layer; three eggs create the gooey pecan pie topping.
      • Vanilla Extract (1 tsp): Enhances the cheesecake with a warm, sweet note.
      • Chopped Pecans (1 cup): Add nutty crunch and flavor between the layers.
      • Corn Syrup (1 cup): Creates the sweet, sticky texture of the pecan pie topping.
      • Brown Sugar (¼ cup, packed): Adds caramel-like depth to the topping.
      • Pie Crust: Use a graham cracker crust for a sweeter, crunchier base or a gluten-free pie crust for dietary needs.
      • Cream Cheese: Low-fat cream cheese works but may be less rich; vegan cream cheese can be used for a dairy-free version.
      • Sugar: Swap granulated sugar with coconut sugar or a sugar substitute like erythritol for a lower-sugar cheesecake layer.
      • Eggs: For a vegan version, use egg replacers (like ¼ cup silken tofu per egg) for the cheesecake and a flax egg (1 tbsp flaxseed + 3 tbsp water per egg) for the topping, though texture may vary.
      • Pecans: Substitute with walnuts, almonds, or a mix of nuts, or omit for a nut-free version (though it will lose the pecan pie essence).
      • Corn Syrup: Use maple syrup or honey for a natural alternative, but note the flavor will change slightly.
      • Brown Sugar: Replace with dark brown sugar for a deeper molasses flavor or coconut sugar for a lighter option.

      Instructions

      1. Prepare the Pie Crust: Preheat the oven to 425°F (220°C).
      2. Place 1 unbaked 9-inch pie crust in a 9-inch pie dish, crimping the edges if desired. If using a store-bought crust, ensure its thawed if frozen.
      3. Set aside while preparing the filling.
      4. Tip: Prick the bottom of the crust lightly with a fork to prevent puffing, or use pie weights if blind-baking for extra crispness (optional).
      5. Make the Cheesecake Layer: In a medium bowl, combine 8 oz softened cream cheese, ¼ cup granulated sugar, 1 egg, and 1 tsp vanilla extract.
      6. Beat with a hand mixer or whisk until smooth and creamy, about 12 minutes, scraping down the bowl as needed.
      7. Spread the cheesecake mixture evenly over the bottom of the unbaked pie crust.
      8. Tip: Ensure the cream cheese is fully softened to avoid lumps, and spread gently to create an even layer.
      9. Add the Pecan Layer: Sprinkle 1 cup chopped pecans evenly over the cheesecake layer, covering it completely.
      10. Tip: Chop pecans into small, bite-sized pieces for even distribution and easier slicing.
      11. Prepare the Pecan Pie Topping: In a separate medium bowl, combine 3 eggs, 1 cup corn syrup, and ¼ cup packed brown sugar.
      12. Beat with a whisk or hand mixer until well blended and slightly frothy, about 1 minute.
      13. Pour the mixture evenly over the pecans, ensuring they are fully covered and the filling reaches the edges of the crust.
      14. Tip: Stir the topping just before pouring to ensure the ingredients are well mixed.
      15. Bake the Pie: Place the pie on a baking sheet (to catch any drips) and bake at 425°F for 10 minutes.
      16. Reduce the oven temperature to 375°F (190°C) and continue baking for 2530 minutes, until the top is set (no longer jiggly) and golden brown.
      17. If the crust edges brown too quickly, cover them with a pie shield or foil during the last 1015 minutes.
      18. Remove from the oven and let cool completely on a wire rack, about 23 hours.
      19. Tip: The pie will set as it cools, so avoid cutting while warm to prevent a runny texture.
      20. Slice and Serve: Once cooled, slice the pie into 810 wedges using a sharp knife, wiping it clean between cuts for neat slices.
      21. Serve at room temperature or chilled, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
      22. Tip: For a festive touch, drizzle with caramel sauce or sprinkle with extra chopped pecans before serving.

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