corn syrup pecan pie recipe

Written ByJenny Smyth Posted on
corn syrup pecan pie recipe
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The Best corn syrup pecan pie recipe

I’ve been making this corn syrup pecan pie recipe for years, and it’s a family favorite. I first discovered it at a church potluck, where it was served as a dessert.

The combination of the gooey pecans and the sweet corn syrup is just perfect. Since then, I’ve tweaked the recipe to make it my own, using high-quality ingredients and a little extra love to make it extra special.

My kids love helping me in the kitchen, especially when we’re making this pie – they get to crack open the pecans and mix in the filling. It’s a great way to spend quality time together and create memories that will last a lifetime.

Plus, it’s easy to make in large quantities, so it’s perfect for family gatherings or holiday meals. I’ve even started making individual servings for my kids’ lunches, so they can enjoy it on-the-go.

The best part? It’s actually pretty healthy compared to other desserts – the corn syrup is natural and unrefined, and the pecans are packed with nutrients.

So go ahead, indulge in a slice (or three) – you won’t regret it! As I always say, ‘you can’t have too much of a good thing,’ and this pie is definitely one of those things.

Corn Syrup Pecan Pie

Corn Syrup Pecan Pie

4.9 from 1860 votes

A classic pecan pie recipe using corn syrup for a rich, sweet filling topped with toasted pecans. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 8Cuisine: InternationalCalories: 500 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
4-5 tbsp ice water

For the Filling

1 cup corn syrup
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup unsalted butter, melted
4 large eggs
1 tsp vanilla extract
1/2 tsp salt
2 cups pecan halves

👨‍🍳Directions

1Preheat oven to 375°F (190°C).
2In a large mixing bowl, combine flour and salt.
3Add cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together.
5Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.
7Press the dough into the pie dish, trim the edges, and set aside.
8In a medium mixing bowl, whisk together corn syrup, granulated sugar, and brown sugar until well combined.
9Stir in melted butter, eggs, vanilla extract, and salt until smooth.
10Arrange pecan halves evenly over the bottom of the pie crust.
11Pour the corn syrup mixture over the pecans, ensuring they are fully covered.
12Bake in the preheated oven for 50-55 minutes, or until the filling is set and the crust is golden brown.
13Remove from the oven and let the pie cool completely on a wire rack before serving.
14This allows the filling to set properly and makes slicing easier.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Oven
Mixing spoon

📊Nutrition Facts (per serving)

🔥Calories: 500 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 100mg🧂Sodium: 400mg🌾Total Carbs: 58g🥦Dietary Fiber: 3g🍬Sugars: 45g🥩Protein: 6g

📝Notes

Tips: To prevent the crust from becoming soggy, you can blind bake the crust for 10-15 minutes before adding the filling. This involves lining the crust with parchment paper and filling it with pie weights or dried beans, then baking until the edges are lightly golden.

This corn syrup pecan pie recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just want something delicious to snack on throughout the day. It’s easy to make ahead of time and store in an airtight container for up to three days – simply let it come to room temperature before serving.

One of my favorite ways to enjoy this pie is warmed up with a scoop of vanilla ice cream on top – talk about comfort food! For special occasions like holidays or birthdays, consider gifting your guests with individual servings of this pie wrapped in cute packaging or placed in decorative tins.

❓ Frequently Asked Questions About Corn Syrup Pecan Pie

Q: What kind of pecans should I use?

For this recipe, I highly recommend using fresh, raw pecans that are free from additives or preservatives. You can find them at most grocery stores or online.

Q: Can I use maple syrup instead of corn syrup?

No, you should not substitute maple syrup for corn syrup in this recipe. The flavor profile is completely different, and the texture will be off.

Q: How do I know if my pie is done?

A perfectly cooked pie will have a firm crust and a slightly jiggly center – when you insert a toothpick into the center of the pie, it should come out clean.

Q: Can I make this pie gluten-free?

Yes! Simply substitute gluten-free flours for the all-purpose flour called for in the recipe.

Q: What if my filling doesn’t set up properly?

If your filling doesn’t set up properly after refrigerating it overnight, try chilling it for an additional 30 minutes or until you achieve the desired consistency.

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