Classic Pecan Pie

From: Cookgirl

On Jan 1, 2009

This is the pecan pie recipe I've always used and that has never failed me. Ooozy sweet and the directions couldn't be easier. Serve with vanilla ice cream; or today we had it with real whipped cream. Thank you. cg

From: Marg (CaymanDesigns)

On Dec 3, 2007

I love pecan and this is definitely a classic! I only had a 10-inch pan available since I made it for Thanksgiving and was baking several pies. I increased the recipe by half which meant it took longer for the filling to set. I highly recommend covering the crust with foil if you try increasing it also, as it got a little too done. An excellent addition to our Thanksgiving feast. Thanks for posting!

From: Patty-cake

On Nov 21, 2006

I've made this exact recipe that the Karo label uses for the past 25 or so years and I (and everyone who has eaten it) love it!! Only because that's the way my 'Gram' showed it to me 'pre' Karo syrup recipe. I'm definitely not knocking trying different spins on this recipe but I'm thinking, does something this simple and tasty really need to be tweeked? I'm certainly not getting any complaints in my house and I'm a Southerner, at least 4 generations back from Tennessee (born in Miami and living in Connecticut, go figure). I have to wonder if the Karo recipe came from a good 'ol gal from the South. My family has run the gammit on good Southern pies. Thanks for putting forth something that really doesn't need improvement!

From: Rumpole

On Apr 6, 2003

Great pie and easy to make. I doubled the vanilla and added 1/4 cup of Jack Daniels - voila! - Kentucky Bourbon Pecan Pie. Warm out of the oven and ala mode - people were licking their plates.