Karo's recipe for pecan pie involves making a filling with 1 cup of corn syrup, 3 eggs, 1 cup of sugar, 2 tbs of butter, 1 tsp of vanilla and pecans, setting the filling into a pie crust, and baking the pie for about an hour on 350°F. The Classic Pecan Pie recipe is available at KaroSyrup.com.
Preheat an oven to 350 degrees Fahrenheit. Position a 9-inch unbaked or frozen deep-dish pie crust inside a baking dish sprayed with nonstick cooking spray. In a mixing bowl, combine 1 cup of Karo light or dark corn syrup with three eggs, 1 cup of sugar, 2 tablespoons of melted butter and a teaspoon of pure vanilla extract. Stir in 1 1/2 cups of pecans, and mix well. Spoon the filling evenly into the pie crust.
Set the pie on the center rack of the oven and bake for 60 to 70 minutes until the center reaches 200 degrees Fahrenheit. If the edges are overcooking, cover them with strips of tin foil. When the center surface of the pie springs back when tapped lightly, remove it from the oven. Set the pie on a wire rack to cool for two hours before serving.
If cooking in a high altitude, reduce the amount of sugar to 2/3 cup, increase the amount of butter to 3 tablespoons, and bake the pie at 350 degrees Fahrenheit.