Classic Pecan Pie Recipe (2024)

FAQs

Should I use light or dark corn syrup for pecan pie? ›

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

Pecan pie is a delightful concoction of pecan nuts mixed with a rich, caramelly filling made from eggs, butter, corn syrup, and sugar. The earliest pecan pie can be traced all the way back to the late 1800s, but it really peaked in the early 20th century when Karo™ syrup printed a pecan pie recipe on its bottles.

Here's the thing to remember: If you're filling hasn't set, it means the bottom of the pie crust isn't fully cooked, either. You can prevent the outer crust from further darkening (or even burning) by covering it with aluminum foil or -- more attractively -- with what's known as a pie ring or shield.

For every one cup of corn syrup that the recipe calls for, use one cup of maple syrup instead. The great thing about maple syrup is it has some nutritional benefits. Maple syrup contains antioxidants, vitamins, and minerals, such as Vitamin B6, calcium, niacin, potassium, and riboflavin.

Yes. Karo light and dark corn syrups perform similarly in recipes and can usually be used interchangeably. Recipes usually specify which type to use but the choice may be guided by personal preference. Typically, light corn syrup is used when a delicately sweet flavor is desired, such as in fruit sauces and jams.

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.

Baking your pie on a stone or steel provides direct bottom heat which helps cook the crust to a crisp golden brown.

Cook pecan pie too much and it'll crack and be dry. Underbake it and it will be watery and runny. You want to cook pecan pie to an internal temperature of 200°F. Use a digital thermometer to make this easy.

According to the USDA, homemade egg-rich pies, including pecan pie, must be refrigerated after cooking and cooling to prevent the growth of bacteria. They recommend chilling pies promptly, and as a general rule, not leaving food at room temperature for more than two hours.

A soupy pecan pie filling can be fixed by covering the crust in foil and popping it back into the oven at around 325 degrees Fahrenheit for approximately 20 to 30 minutes.

Why does my pecan pie look foamy? ›

Over beating the filling will cause it to become foamy and will make the filling look cloudy. Keep an eye on the crust as it bakes. Typically it will need to be covered within about 20 minutes of baking. You can make pecan pie ahead of time and freeze them easily.

Light corn syrup has a milder flavor than dark corn syrup. But you can use either in pecan pie.

Aunt Jemima: cloyingly sweet corn syrup with some artificial flavor added. Mrs. Butterworth: cloyingly sweet corn syrup with a little molasses added in addition to flavoring to make it taste vaguely buttery.

Karo syrup is a popular brand of corn syrup, which is obtained from corn starch that is derived from maize. It is a concentrated solution of several sugars, such as glucose (dextrose), derived from corn starch. Because of various sugars, corn syrup has a naturally mild sweet taste.

If you use dark corn syrup instead of light corn syrup, the taste will be deeper and richer, and the color will be very clear like caramel. It's important to remember that you can usually use either light or dark corn syrup, but the baked goods may not taste or look exactly the way you wanted them to.

You can use them interchangeably in any recipe that calls for brown sugar, per your preference. I always bake with dark brown sugar as I like the additional punch of flavor.

In many cases, today's dark corn syrup has a different chemical structure. The current chemical structure doesn't draw fluids into the intestine to soften stool. Because of this, dark corn syrup may not be effective in relieving constipation. It isn't known whether light corn syrup may be helpful.

Light brown sugar usually contains 3.5 percent molasses. Dark brown sugar has nearly double that amount, usually containing 6.5 percent molasses. This helps dark brown sugar have a deeper, more complex flavor with prominent toffee or caramel notes.