The real one is a Karo Syrup Pecan Pie and a Dark Corn Syrup recipe.

It may be the best pie recipe in the world.It is the easiest pie recipe.The only thing that needs to be answered is what color corn syrup you should use.We will get to that in a minute.

A lot of people are intimidated by the idea of making a pie from scratch.I mean using a frozen pie crust instead of making your own.People can't wrap their heads around how all those pecans end up in a perfect layer.The illusion of hard work and skill is what magic is all about.

A stir and pour away is what a pie is for.Truly.You put corn syrup, sugar, eggs, vanilla, and melted butter in a bowl, stir it up, add pecans and stir again, then pour the whole thing into a pie crust.Then bake it.How do you know when a pie is ready?When the temperature in the middle of the pie reaches 200F, a pecan pie is set.Take it out and let it cool for two hours.

Before you stir in the pecans, stir 2 ounces semi-sweet or bittersweet chocolate into the pie filling mixture.

Should you use light or dark corn syrup?For a deeper, more caramelized flavor, choose dark corn syrup.

The classic recipe for pecan pie is the Karo Syrup recipe.The original authentic recipe works every time.

In a large mixing bowl, mix the eggs, corn syrup, sugar, melted butter, and vanilla.Add the nuts and stir.

The mixture should be put into the pie.The filled pie crust should be placed on the baking sheet in the oven.If you want the center of the pie to reach 200F, bake it for 1 hour.

For a deeper, more caramelized flavor, choose dark corn syrup.

If you don't have a deep dish pie crust, you can leave out a little pie filling to keep the pie from filling up.

I like Pecan Pie.This looks delicious.I have never made it on my own, so maybe I should try.

My mom used to make this recipe.The holidays bring back a lot of memories.

Everyone loves the pie.My husband makes similar pies and they always impress the guests.

It took 40 minutes to cook my pecans and it was in the middle of the oven.Why would this happen?

That is not normal.I think the oven might need calibration.It would be my second guess to look at the pie pan material.In the oven, dark metals run hot.I am not quite sure what happened.

I love to make something like this for my kids to enjoy, they are huge fans of pecan pie.Can't wait to try your recipe.

I have never tried making pie at home.I'm looking forward to making this for my family.

It's one of my favorite desserts.It looks very easy to make.I will be able to make a homemade crust with your recipe.

This is similar to how my grandmother made pie.It was always a treat for us.

I do not know about the karo syrup pie.It looks great.I don't like pecan pie because I like molasses.Karo syrup would be very good.

I am drooling over this Karo Syrup Pecan Pie.I will make this at home.

This looks great!If I showed my husband this one, he would love it.We might have to make this one soon.

It was delicious!One of my favorite pies is pecan pie.I have not tried to prepare one.I always buy one at the store.Would love to try your recipe.

I like pie.It is one of my favorite types of pie.I have never made it myself before.This looks great.

I love pie.It is my favorite pie since we moved to Texas.I would love to try this recipe.Thanks for sharing!

I have not had Karo syrup since I was a kid.I will be making this soon because I love both pies.

I have used this recipe for a long time and my mother has used it many times.I heard of a new twist that I am going to try, instead of substituting pecans for peanuts, it is very good.

A family favorite is this recipe.Everyone goes crazy for my mom's recipe every year.Semi sweet chocolate chips are added.Absolutely amazing.

Many years have passed since I have used this recipe.Sometimes salted butter is used to make a whole pie.

Every year I make this recipe for the holidays.If you see the pecans getting too brown, use non stick reynolds wrap.When the pie is done cooking, lay it on top.At the end, I remove foil.It's easy.

My husband has a favorite pie.I have been using this recipe for over 30 years and have the paper version from the Karo Syrup bottle.This is the best in taste and texture.