I perused numerous vegan chili recipes in an effort to locate one that I really loved. This dish is a remix or modification of an excellent dish. Given that soy chorizo is my favorite meat alternative and that I can’t get enough of it, I could definitely quadruple the amount. Your results can vary. I also don’t obsess over the ingredients that chili should or shouldn’t have.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 15 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 cup Karo Light or Dark Corn Syrup
- 3 eggs
- 1 cup sugar
- 2 tablespoons butter, melted
- 1 teaspoon pure vanilla extract
- 1 ½ cups (6 ounces) pecans
- 1 (9 inch) unbaked deep dish pie crust
Instructions
- Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
- Pour into pie crust.
- Bake at 350 degrees F on center rack of oven for 60 to 70 minutes.
- Cool for 2 hours before serving.
- Pie is done when center reaches 200 degrees F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray. If pie crust is over browning, cover edges with foil.
- Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325 degrees F.
- *To reduce calories substitute Karo(R) Lite Syrup.
Nutrition Facts
| Calories | 514 kcal |
| Carbohydrate | 69 g |
| Cholesterol | 77 mg |
| Dietary Fiber | 2 g |
| Protein | 35 g |
| Saturated Fat | 5 g |
| Sodium | 223 mg |
| Sugars | 38 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Classic and delicious
Easy and delicious
I made for Pi Day at work and brought an empty plate home! Since there were 8 pies for 10 staff that’s a WIN. One commented it was the best he’s ever had. I did use light brown sugar instead of the granulated.
Over the years, I’ve made this pecan pie recipe exactly as written on a few occasions, and with adjustments at other times. Mind you, the recipe as presented is just fine. But there are two small additions that can help smooth out the sometimes-cloying effect of the sweeteners: 1/2 teaspoon of kosher salt (or 1/4 teaspoon of table salt) and 1/8 teaspoon of ground cinnamon. Both help blunt and mute the emphatic edges of those sweeteners. That’s especially helpful when serving this pie to anyone who doesn’t ordinarily consume extremely sweet foods (which this is!). The amount of cinnamon, in particular (1/8 teaspoon), must be kept small enough that it won’t actually be tasted. If it’s carefully and thoroughly mixed in, that will be the case. But if you add any more, or don’t disperse it adequately, you (or someone at your table) will taste it. And that will give you, or them, a different pecan pie experience than this classic recipe intends.
What a classic!! Without any doubt one of the best recipes I’ve come across for pecan pie ??
I added chocolate chips and it was a big hit.
My favorite Thanksgiving pie! I am pleased to find that Karo has not modified this recipe over the years. I’ve been using this recipe since the late ’70’s or early 80’s and instantly adopted it as my “secret” recipe that I wouldn’t share with just anybody. I have a set of 6-inch pie pans and 1/3 of this recipe fills the pan perfectly.
My mother in law makes the BEST pecan pie. My husband said this one was BETTER. I do think cut back on the sugar and syrup. It was extremely sweet.
This is the recipe from my childhood. I am 81 years old and my mother used this same recipe for her much acclaimed pecan pies back in Kentucky. I have wanted to make a pecan pie for years, but I lost my mother’s recipe. Who knew it was right there all the time on a bottle of Karo syrup? Thank you for bringing it to my attention.
This has been my “go-to” recipe for pecan pie for nearly 50 years. Whenever we are invited to a get-together, I am asked to bring pecan pie. You can’t ask for a better recommendation than that!
Always turns out perfect!
My favorite! Just perfect ingredients and very easy to make.
I don’t like Pecan but this was real good everyone loves my pies thank you
Baked many pecan pies over the years- this one outshines them all.
Easy. Great classic tasting recipe. Good as is or with added pecans. Used a 9” pie crust and it was the perfect amount.
No changes and yes I will be making again
Very good recipe!!! Got a standing ovation for this one.
Delicious as is and would not change a thing!
Just needs a an ounce of good quality bourbon to make it 5 stars.
I made this for a church pot luck supper. Got rave reviews. I have made other pecan pies using other recipes but this by far is the best!
tastes great!