The New Pecan Pie Gal

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I grew up around pie making masters: my mom, my aunt Vonnie, my aunt Liz, my mamaw Sadie, my grandmother Opal, etc. Coconut Cream Pie and Fudge Pie are my mom’s specialties while my aunt Vonnie always made the pecan pie. I never eat a piece without thinking of her. She was a great cook and baker so all these years, I have associated pecan pie with a high level of difficulty, never taking the time to actually look at a recipe because I thought it was out of my league. After reading the recipe on the bottle of Karo, I called my mom to confirm that pecan pie really is that easy. She said, “well sure! You can do it!” With my chin held a little higher I went to Walmart to gather my ingredients armed with my mom’s confidence. 

Much to my delight, the “prep time” on the recipe is only 5 minutes. And I’m happy to report, it’s true. The hardest part is waiting the 2 hours for it to cool. 

Quick Facts

Prep Time: 5 minutes

Bake Time: 60 to 70 minutes

Cool Time: 2 hours

Yield: 8 servings


  • 1 cup Karo® Light OR Dark Corn Syrup
  • 3 eggs
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon pure vanilla extract
  • 1-1/2 cups (6 ounces) pecans
  • 1 (9-inch) unbaked OR frozen** deep-dish pie crust


  1. Preheat oven to 350°F.
  2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
  3. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
  4. **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
  5. RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.
  6. High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.

From now on, I’ll take aunt Vonnie’s place as the Pecan Pie gal. Maybe I’ll play around with different variations. Or maybe I’ll just stick to the crowd pleaser, Classic Pecan Pie. Self-appointed to carry on the tradition of having a pecan pie at all family holiday gatherings, I now know that homemade is worth it. 

Sure the pecans play a staring role here but maybe more important is the Karo Syrup. Let’s face it, you can’t have a successful pecan pie without Karo. The ooey gooey texture Karo provides is why it’s the key ingredient in the perfect pecan pie. It has 0g High Fructose Corn Syrup and it’s made with real vanilla. 

Find it at Walmart and on Walmart.com