Pecan Pie

Here’s a gourmet twist on a recipe for Pecan Pie found on the back of a bottle of Karo Corn Syrup.
Notable changes include the use of Vanilla Sugar and Madagascar Vanilla Beans.

Pecan Pies are really a custard, originally invented by the Karo company to sell more Corn Syrup. I often call it ‘Candy Pie’.


  • 2 Cups Vanilla Sugar
  • 1 Tablespoon Vanilla Extract
  • 2 Cups Corn Syrup
  • 2 Cups Roasted Pecans
  • 3 Table Spoons Salted Melted Butter
  • 3 Eggs


  • Bake frozen pie crust in the oven for 10 minutes at 400 degrees, or follow package directions.
  • Mix vanilla sugar, corn syrup, butter, eggs and pecans until smooth.
  • Pour mixture into baked and cooled pie crust.
  • Bake in 350 oven for 55-60 minutes. Err on the side of less time. It makes for a softer custard.

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