A classic pecan pie recipe from Karo uses 1 cup of light or dark Karo corn syrup; stir the syrup with 3 eggs, 1 cup sugar, 2 tablespoons melted butter, 1 teaspoon vanilla extract and 1 1/2 cups of pecans. Pour the filling into a 9-inch unbaked, deep-dish pie crust.
Bake the pie at 350 degrees for 60 to 70 minutes or until the center springs back when lightly tapped. Cool the pie for two hours on a wire rack. To reduce the pie's calorie count, substitute Karo Lite Syrup.
Karo also provides many pecan pie recipes with flavor variations, such as chocolate, cinnamon, bourbon, brownie or amaretto pecan pie. To make a caramel pecan pie, put 1/2 cup Karo Light Corn Syrup, 28 caramels and 1/4 cup butter in a saucepan over low heat and stir until smooth. In a medium bowl, combine 3/4 cup sugar, 1/4 teaspoon salt, 1/2 teaspoon vanilla extract and 3 eggs.
Gradually add the caramel mixture to the bowl and stir well. Add 1 cup pecan halves and stir until the pecans are thoroughly coated. Pour the filling into an unbaked 9-inch pie crust. Bake at 350 degrees for about 50 to 55 minutes or until puffy. Cool to room temperature on a wire rack.